Prep the vegetables. Dice the onion. Mince the garlic, Peel and cube the sweet potato. Chop up the carrots (peel first if necessary). Remove the ends of the green beans and chop. Cut up the zucchini. And finely chop the parsley.
In a large pot, melt the olive and butter over medium heat. Cook the onions in the fat, seasoning with a little salt and pepper for a minute or two until softened.
Then add the garlic and cook another minute or two.
Add the sweet potatoes, carrots, Italian seasoning, cayenne, broth, and bay leaves. Reduce the heat to a strong simmer, cover and cook for 20-25 minutes until the potatoes are soft.
Now add the diced tomatoes, green beans and zucchini. Season with a little more salt and pepper. Cover again and cook another 10-15 minutes until the green beans are bright green and have softened.
Remove the bay leaves. Taste and add any additional salt and pepper.
Turn off the heat and stir in the parsley and lemon juice.
Sprinkle on the Parmesan cheese when serving.