Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Once the oil shimmers, add onion, carrot, and celery. Sauté for 5-6 minutes until softened.

Stir in minced garlic, oregano, red chili flakes, smoked paprika, chili powder, onion powder, and thyme. Cook for an additional minute, stirring constantly.

Add diced tomatoes, drained beans, cubed potatoes, and vegetable stock. Stir and bring the mixture to a boil.

Reduce heat to low and let the stew simmer uncovered for about 20 minutes, stirring occasionally until potatoes are fork-tender. Adjust salt and pepper to taste.

Before serving, stir in freshly chopped parsley for a pop of color and freshness.