In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one chopped large yellow onion, stirring until softened, about 2 minutes.

Add one diced small potato, 2 chopped celery stalks, 2 diced carrots, and one chopped red bell pepper. Sauté for 5 minutes until they start to soften.

Stir in 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground coriander, and ½ teaspoon red pepper flakes. Cook for an additional 1-2 minutes.

Pour in one can of crushed tomatoes, one can of rinsed canned white beans, and 4 cups of low-sodium vegetable broth. Bring to a gentle boil, then reduce heat to low and let simmer for about 20 minutes.

Remove from heat and stir in ½ cup crumbled feta cheese, ¼ cup grated Parmesan cheese, 2 tablespoons lemon juice, and a handful of chopped fresh parsley.

If you prefer a thicker soup, mix 1 tablespoon of cornstarch with cold water to form a slurry, then stir back into the soup.

Ladle the soup into bowls and garnish with extra parsley, a sprinkle of cheese, and a drizzle of olive oil.