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Preheat the oven to 275˚F.
Heat the olive oil in a Dutch oven set over medium heat. Stir in the chopped onion and cook for about 3 to 4 minutes, or until softened.
Add in the garlic, thyme, oregano, and paprika; cook for 20 seconds, or until fragrant.
Stir in the chopped potatoes and green beans; stir and cook for just a minute.
Stir in the broth and baking soda; bring to a simmer and continue to cook for 10 minutes, stirring occasionally.
Add in the tomatoes and tomato juices, the tomato paste, salt, and pepper.
Cover the pot and transfer it to the oven. Cook for 40 to 50 minutes, or until veggies are tender and sauce has slightly thickened.
Remove from oven. Stir in the lemon juice, chopped fresh parsley, and chopped fresh basil. Taste for salt and pepper and adjust accordingly.
Drizzle each serving with a bit of oil. Garnish with more parsley and serve.