In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook these vegetables for about 5-6 minutes, stirring occasionally, until they soften and become fragrant.

Stir in 3 minced garlic cloves and cook for another minute. Next, incorporate dried oregano, red chili flakes, smoked paprika, chili powder, onion powder, and dried thyme. Stir the spice blend into the mixture to coat the vegetables for 1 to 2 minutes.

Now, add one can of diced tomatoes, your rinsed and drained beans, and the cubed potatoes to the pot. Pour in 4 cups of vegetable stock and mix everything together. Bring the mixture to a boil, then reduce to a gentle simmer.

Let it simmer for about 20 minutes, stirring occasionally, until the potatoes are fork-tender. Adjust seasoning with salt and pepper if needed, and stir in freshly chopped parsley before serving.