Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat for about 2 minutes. Add a chopped large yellow onion and sauté until softened and translucent.

Stir in one small diced potato, two chopped celery stalks, two sliced carrots, and one chopped red bell pepper. Cook for about 5 minutes until the vegetables start to soften.

Add four grated garlic cloves, one teaspoon dried oregano, one teaspoon ground coriander, half a teaspoon of mild red pepper flakes, and salt to taste. Cook for 1-2 minutes until fragrant.

Pour in one 15-ounce can of crushed tomatoes, 30 ounces of drained and rinsed canned white beans, and six cups of low-sodium vegetable broth. Toss in four sprigs of fresh thyme.

Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for about 20 minutes.

Stir in one ounce of crumbled feta cheese, two tablespoons of grated Parmesan, two tablespoons of lemon juice, and a quarter cup of chopped fresh parsley.

For a creamier texture, mix two tablespoons of cornstarch with some cooled soup to create a slurry. Stir it back into the soup and cook over low heat for about 5 minutes.

Ladle the soup into bowls, garnish with chopped parsley, cheese, and a drizzle of olive oil. Add a pinch of red pepper flakes on top if desired.