1 tbsp olive oil
1/2 cup onion ( finely diced )
3 carrots ( peeled, halved lengthwise and sliced )
3 stalks celery ( thinly sliced )
2 tsp minced garlic
salt and pepper to taste
15 ounce can diced tomatoes ( do not drain )
8 ounce can tomato sauce
1 1/4 tsp Italian seasoning
6 cups vegetable broth
1 1/2 cups Russet potatoes ( peeled and cut into 1/2 inch cubes )
3/4 cup frozen corn
3/4 cup diced green beans ( fresh or frozen )
2 tbsp chopped fresh parsley