In large stock pot over medium heat, melt coconut oil
Add carrots, celery and red onion. Saute until onions are translucent.
Add garlic and continue to saute an additional minute.
Add vegetable stock, Italian seasoning, sea salt, pepper and coconut milk to the stock pot.
Increase to medium heat until it begins to simmer.
Stir in white beans and kale and simmer for 20 minutes.