In a Dutch oven over medium heat, cook the onion until soft with 2 tablespoons olive oil and a pinch of kosher salt and freshly ground pepper, about 3 minutes. Mix in the remaining 2 tablespoons of olive oil along with the garlic, cumin, coriander and tomato paste. Cook until the spices and tomato paste toast, 1 to 2 minutes. Then add the kidney beans, black beans, pinto beans, garbanzo beans, diced tomatoes, Worcestershire, vegetable broth and corn along with a tablespoon of kosher salt. Bring to a simmer and let cook for one hour. Garnish as desired and serve.