In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, taking care not to let it smoke.

Add the chopped onion to the pot and sauté for about 5 minutes until translucent.

Introduce 2 minced garlic cloves to the pot and cook for an additional minute until fragrant.

Stir in 2 sliced carrots, 2 chopped celery stalks, and 2 diced potatoes, cooking for about 8 minutes.

Add 1 cup of chopped green beans and 1 cup of frozen peas to the pot, mixing them in well.

Pour in 1 can of diced tomatoes with their juice and 4 cups of vegetable broth.

Incorporate 2 tablespoons of tomato paste into the mixture, blending it well until fully dissolved.

Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf to the pot, then season with salt and pepper.

Bring the stew to a boil over high heat, then reduce to low, cover, and let simmer for 45 minutes.

After simmering, remove the bay leaf and taste the stew, adjusting seasoning as needed.

Ladle the stew into bowls and garnish with freshly chopped parsley.