Step 1

Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).

Step 2

Add the beans, broth, salt, and pepper (sometimes the broth is salty enough, so add as needed). Bring it to a boil, reduce the heat to medium-low, and cook for about 30 minutes.

Step 3

In the meantime, toss the bread into the skillet, drizzle it with oil, sprinkle it with some salt, and toast it over medium heat until nicely browned and crunchy.

Step 4

Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.

Step 5

Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.

Step 6

To serve this bean soup, pour it into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.