Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes, until translucent and fragrant. Add the minced garlic and stir for 30 seconds, being careful not to burn it.
Add the diced carrots, zucchini, bell pepper, and green beans to the pot. Stir and cook for 5 minutes until the vegetables soften slightly but remain crisp.
Pour in the vegetable broth, scraping the bottom of the pot to lift any browned bits. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to cook the vegetables through.
Add the peeled and deveined shrimp to the simmering soup. Cook for 3 to 4 minutes until the shrimp turns pink and opaque. Avoid overcooking.
Turn off the heat and stir in the fresh lemon juice. Season with salt and pepper to taste, then stir to combine all flavors.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately.
