Add olive oil to a large pot or dutch oven over medium low heat. Add diced onions, cook for 5-7 minutes or until soft and translucent. Add carrots, italian seasoning, garlic, salt and pepper. Cook for 2 minutes.
Turn up the meat to medium. Add canned tomatoes and vegetable broth. Simmer for 10 minutes. Add the remaining vegetables to the soup, cook over medium low for 15-20 minutes or until the green beans and carrots are tender.
Stir in rice vinegar. Taste the soup and adjust salt and pepper to your desired taste.
Enjoy soup on it's own or with a piece of crusty bread.