Heat some oil over medium heat in a large pot or Dutch oven. Add the chopped onion and minced garlic and cook until the onion is soft and translucent about 5-7 minutes.
Add the canned tomatoes, cumin, cinnamon, paprika, salt, and pepper to the pot. Stir well to combine and cook for another 5-7 minutes.
Add the drained and rinsed cannellini beans to the pot and stir to combine. Pour in the vegetable broth or water and bring the mixture to a boil.
Reduce the heat to low and simmer the stew for 20-25 minutes, occasionally stirring, until the vegetables are tender and the stew has thickened.
Remove from heat and let cool slightly. Serve warm, garnished with chopped parsley and lemon wedges