In a heavy-bottomed pot, heat a generous drizzle of olive oil over medium heat. Add the chopped onions, diced carrots, and sliced celery, stirring frequently for 5–6 minutes until they soften and become fragrant.

Stir in the minced garlic and let it cook for an additional minute. Next, add the dried oregano, red chili flakes, smoked paprika, chili powder, onion powder, and dried thyme. Mix everything well and cook for another minute until fragrant.

Add the diced tomatoes, rinsed cannellini beans, black beans, and cubed potatoes. Pour in the vegetable stock and stir to combine.

Increase the heat to bring the mixture to a rolling boil. Reduce the heat, cover the pot, and let it simmer for about 20 minutes, stirring occasionally until the potatoes are fork-tender.

Mix in freshly chopped parsley and adjust the seasoning with salt and pepper to taste. Serve hot.