In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chopped yellow onion and sauté for about 2 minutes until translucent and fragrant.

Incorporate diced small potato, sliced celery stalks, chopped carrots, and diced red bell pepper. Sauté for about 5 minutes.

Stir in minced garlic, dried oregano, ground coriander, mild red pepper flakes, and salt. Cook for 1-2 minutes until the garlic is aromatic.

Add crushed tomatoes, drained canned white beans, and low-sodium vegetable broth or water. Toss in the fresh thyme. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes.

Stir in crumbled feta cheese, grated Parmesan, fresh lemon juice, and chopped parsley. Adjust seasoning as needed.

For a thicker soup, mix 1 tablespoon of cornstarch with a small amount of cooled soup until dissolved. Return to pot and stir for about 5 minutes.

Ladle the soup into bowls, garnish with parsley, a sprinkle of cheese, a drizzle of olive oil, and a pinch of red pepper flakes. Serve warm.