Step 1

Saute Onions: In a large dutch oven, heat 3 tablespoons olive oil over medium-high heat. Add the chopped onions and cook until softened but not brown, stirring in between, about 2 minutes.

Step 2

Cook Vegetables: Add the chopped potatoes, celery, carrots and bell peppers. Cook until the vegetables are a bit softened, stirring regularly, about 5 minutes.

Step 3

Season: Add grated garlic, oregano, ground coriander, red pepper flakes and salt to taste. Cook, tossing often, until aromatic, about 2 minutes.

Step 4

Simmer: Then add crushed tomatoes, white beans, broth and thyme. Bring to a boil, reduce the heat to low-medium, place a lid and simmer until vegetables are soft and flavors come together, about 20 minutes.

Step 5

Flavor: Add crumbled feta cheese, parmesan cheese, lemon juice and parsley. Adjust seasonings to taste.

Step 6

Thicken: If you prefer to thicken the soup, take corn starch in a small bowl, add ½ cup of the cooled soup and mix until smooth. Then add it back to the soup in the dutch oven, stirring often, until slightly thickened, about 5 minutes.

Step 7

Serve: Turn off the heat. Garnish with fresh parsley, cheeses, olive oil, red pepper flakes and serve.