In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add one chopped large yellow onion and sauté for about 2 minutes until softened and translucent.

Add one diced small potato, two chopped celery stalks, two sliced carrots, and one diced red bell pepper to the pot. Stir and cook for about 5 minutes until the vegetables begin to soften but still retain a slight crunch.

Stir in 3 chopped garlic cloves, 1 teaspoon dried oregano, ½ teaspoon ground coriander, ¼ teaspoon mild red pepper flakes, and 1 teaspoon of salt. Cook for an additional 1-2 minutes.

Pour in one 28-ounce can of crushed tomatoes, one can of drained and rinsed white beans, and 4 cups of low-sodium vegetable broth. Toss in a few sprigs of fresh thyme, bringing everything to a boil. Reduce heat to a gentle simmer for about 20 minutes.

Remove from heat and stir in ¾ cup of crumbled feta cheese, ¼ cup of grated Parmesan cheese, the juice of one lemon, and a handful of chopped fresh parsley. Taste and adjust seasoning if necessary.

If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with ½ cup of cooled soup, then return the mixture to the pot, stirring continuously until the soup thickens slightly.

Ladle the soup into bowls and garnish with additional parsley, a sprinkle of cheese, and a drizzle of olive oil. For an extra kick, add more red pepper flakes if desired.