Note: I like to cook this entire meal in my KitchenAid Multi Cooker. It sautés, boils, simmers and slow cooks all without dirtying another pot.
Heat the extra virgin olive oil on low-medium heat until shimmering. Add the onions and salt and sauté, covered, for about 10 minutes. At this point, the onions should have become translucent. Continue to cook the onions uncovered on low heat for another 10-15 minutes until they are richly brown. Stir occasionally.
Add the minced garlic and sauté 1-2 minutes more.
Increase the heat to medium-high and add the rosemary, thyme and oregano. Sauté until fragrant. About 1-2 minutes.
Add the tomato paste. Sauté, stirring frequently, until the tomato paste becomes a dark red. About 2-3 minutes.
Add the celery, carrots, diced sweet potato and Bob’s Red Mill 13 Bean Soup Mix. Stir to coat.
Add the diced tomatoes, water and coconut milk.
Bring the soup to a boil, then reduce to a simmer by setting the multi-cooker on slow-cook low for 4-5 hours. The soup is done when the beans and potatoes are soft. Check the cooker periodically. You may need to add water to the broth.
For a thicker consistency, use an immersion blender and blend until the desired consistency is reached.
Season with salt & pepper, as desired.