In a large pot, heat olive oil over medium-high heat. Add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Mix in garlic, Italian seasoning, salt, and pepper; sauté for 30 seconds.

Stir in potatoes, green beans, and diced tomatoes. Add bay leaves and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.

Uncover the pot and add frozen corn and peas. Stir and cook for an additional 5-7 minutes.

Remove from heat, stir in lemon juice and parsley. Adjust seasonings as needed. Serve warm.