Step 1

Heat oil in a large dutch oven over medium-low heat. Once hot, add onion, garlic and a teaspoon of kosher salt and cook about 8 minutes. Add carrots, celery, potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for one more minute.

Step 2

Add broth, water, tomatoes, corn, beans, bay leaf, and several grinds of pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.

Step 3

Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don’t be shy, I added lots of salt!) and pepper. Serve hot with crusty bread.