In a large pot, heat the olive oil over medium-high heat until it shimmers.

Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onions become translucent.

Stir in the sliced carrots and diced potatoes; cook for about 5 minutes.

Add the green beans, peas, and bell pepper to the pot; mix well to combine.

Pour in the vegetable broth, then add the tomato paste, soy sauce, dried thyme, and rosemary. Mix everything thoroughly.

Increase the heat to high and bring the stew to a boil, then lower the heat to simmer.

Cover the pot and let it simmer for 30-40 minutes, stirring occasionally.

Taste and adjust the seasoning with salt and pepper.

Remove from heat, garnish with fresh parsley, and serve warm.