In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.
Feel free to add in a tablespoon of red wine vinegar, balsamic vinegar, or fresh lemon juice for added flavor. You can also garnish the soup with fresh parmesan cheese and fresh herbs.