Mediterranean White Bean Soup

0 Sauté Onions:
In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened but not browned, stirring in between, for about [timer minutes=2]2 minutes[/timer].
1 Cook Vegetables:
Add the diced potato, celery, carrots, and bell pepper. Cook, stirring occasionally, for about [timer minutes=5]5 minutes[/timer] until they begin to soften.
2 Add Seasonings:
Stir in the grated garlic, oregano, ground coriander, red pepper flakes, and salt. Cook for [timer minutes=1]1–2 minutes[/timer] until fragrant, tossing often.
3 Simmer:
Add the crushed tomatoes, white beans, broth, and thyme. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about [timer minutes=20]20 minutes[/timer], or until the vegetables are tender and the flavors meld together.
4 Finish with Flavor:
Stir in the feta, Parmesan, lemon juice, and parsley. Taste and adjust seasoning if needed.
5 Thicken (Optional):
For a thicker soup, mix the cornstarch with ½ cup of the cooled soup in a small bowl until smooth. Add it back to the pot, stirring often, until slightly thickened, about [timer minutes=5]5 minutes[/timer].
6 Serve:
Turn off the heat. Garnish with more parsley, cheese, a drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve warm.