Step 1

Heat oil in Dutch oven over medium-high. Cook onions until soft, about 2 minutes.

Step 2

Add potato, celery, carrots and peppers. Cook until slightly softened, about 5 minutes.

Step 3

Stir in garlic, oregano, coriander, and red pepper flakes. Cook 2 minutes until fragrant.

Step 4

Add tomatoes, beans, broth and thyme. Bring to boil, reduce heat and simmer covered for 20 minutes.

Step 5

Stir in cheeses, lemon juice and parsley. Optionally thicken with cornstarch slurry if desired.