Preheat oven to 400 degrees F (200 degrees C).
Remove papery husks from the Tomatillo (1 pound) and rinse off any dirt. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife.
Place tomatillos and Jalapeño Pepper (2) on a rimmed baking sheet covered with foil. Bake for 25 to 30 minutes, or until they're soft and blackened in spots. Turn tomatillos and peppers over about 15 minutes in. Remove and cool.
To a large saucepan or medium soup pot over medium heat, add Olive Oil (1/4 cup). When heated, add Onion (1) and Dried Oregano (1/2 teaspoon). Saute until soft and fragrant but not browned.
Add Garlic (2 clove), Ground Coriander (1/2 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (to taste) and cook, stirring, for one more minute.
Add the All-Purpose Flour (1/4 cup) and cook, stirring constantly, for three minutes.
Slowly pour in Low-Sodium Vegetable Stock (4 cup) stirring while you pour.
Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one or half a pepper.
Add the tomatillos and juices from the pan to the soup as well. Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup.
Drain the Canned White Beans (30 ounce). Add the beans and Canned Mild Diced Green Chiles (4 ounce). Return to medium-low heat. Stir to combine. Taste and season with salt and pepper if desired. Bring to a simmer.
Remove from heat and stir in the Lime Juice (1 tablespoon). Garnish top with Dried Parsley (to taste) and Grated Parmesan Cheese (to taste).