In a large soup pot, heat olive oil over medium heat.
Sauté the onions until they soften and begin to caramelize. Reduce heat, add garlic and sauté just until fragrant.
Pour in vegetable broth and bay leaves. Bring to a boil.
Add all remaining vegetables. Increase heat until the soup comes back to a simmer. Reduce heat to low, cover and simmer for 30 minutes.
Add beans, parsley, oregano, and optional seasonings of your choice and bring back to a boil.
Extinguish heat, discard bay leaves and stir in pesto and lemon juice.
Serve hot, garnished with an extra sprinkle of Parmesan cheese on top.
Note: this soup freezes well and is a great candidate for batch cooking. Cook when you have time, freeze the extra in serving-sized, microwave-safe containers and heat whenever you need a hot, healthy dinner that is ready in minutes.