Heat olive oil in a large pot over medium heat.

Add the diced onion, carrot, and celery; sauté for about 5 minutes until softened.

Stir in the garlic and red bell pepper; cook for another 2-3 minutes until fragrant.

Add the dried oregano, dried basil, and red pepper flakes (if using); stir to combine.

Pour in the diced tomatoes with their juices, the white beans, and the vegetable broth; bring to a boil.

Reduce heat and let the stew simmer for 15-20 minutes, allowing the flavors to meld.

Stir in the coconut milk and simmer for an additional 5 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.