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Heat up oil in a large soup pot. Sauté carrot, onion, and celery with ¼ tsp salt until carrots start to turn soft.
Drain the bean cans completely. Add the beans to a colander and run them under water to remove all the excess starch and brine. Add the beans to the pot along with Italian seasoning and bay leaves. Mix with carrots and celery.
Add broth and simmer for about 10 minutes. When the soup starts to thicken, mash some of the beans with back of the spoon. (If you like it thicker, grind the soup a little bit with an emersion blender)
Add spinach or kale. Mix.
When the greens start to wilt, add coconut milk and mix. Taste and add salt if needed. Simmer for about 20 seconds and turn off the heat.
Remove the bay leaves. Garnish with parmesan cheese, olive oil and black pepper before serving.