Step 1

In a Dutch oven or large saucepan over medium heat, heat the oil until shimmering. Add the onion, carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.

Step 2

Add the water, beans (with their liquid), tomatoes, bay leaves, salt, black pepper, oregano and red pepper flakes, if using, and stir to combine. Bring to a lively simmer and cook, uncovered, until the liquid thickens and the flavors meld, about 20 minutes.

Step 3

Add the parsley and lemon juice, and stir to combine. Taste, and season with more salt, black pepper and lemon juice, if desired.

Step 4

Discard the bay leaves. Ladle the soup into bowls, drizzle with a little more oil and serve hot.