Sauté. In a large soup pot, saute the onions, carrots, and parsnip in a bit of olive oil or broth. Add the tomato paste, seasonings, and salt, stirring, for 30 seconds.
Add. Add the remaining tomatoes, zucchini, corn, potatoes, beans, and green beans. Add the stock.
Cook. Bring to a boil over medium heat. Reduce heat and let simmer for 45 minutes. 20 minutes before soup is done, in a small pot of water, cook the noodles according to package directions. When the soup is done, add in the spoonful of lemon juice and a spoonful of fresh olive oil.
Serve. Remove the bay leaves. Scoop into bowls and top with any additional toppings.
