Grab a large cutting board and a sharp knife and start chopping.

Slice only the green parts of the leeks. Add them to a bowl of cool water and swish them around. This helps any trapped dirt fall to the bottom of the bowl. Remove them and let them dry on a kitchen towel.

Wash and chop the carrots into thin, even coins. Then wash and dice the celery into evenly sized pieces.

Place a large stockpot, at least 5 quarts, on the stovetop, turn the heat to medium, and add the garlic infused olive oil. Add the leeks, carrots, celery, and chopped green onions. Stir often and cook until the vegetables are softened, about 10 minutes.

Deglaze the pot with the vegetable broth. Scrape the bottom of the pot to loosen any browned bits. This adds flavor.

Add the diced sweet potatoes, gold potatoes, and diced red pepper.

Pour in the undrained diced tomatoes and the tomato paste. Stir until the tomato paste dissolves into the broth.

Add the green beans and corn. Stir to combine.

Sprinkle in the Italian seasoning, kosher salt, ground black pepper, and add the bay leaves. Bring the soup to a low boil.

Once the soup starts to boil, turn the heat down to medium-low. Let the soup simmer on the stovetop for 12-15 minutes or until all of the vegetables are fork-tender.

Before serving, squeeze in fresh lemon juice and top with chopped parsley. This adds brightness and balances the vegetables.