In a large soup pot, heat ¼ cup of low-sodium vegetable broth over medium heat. Once warmed, add the chopped sweet onion and sauté for 3-4 minutes until it softens and becomes translucent.

Stir in the minced garlic and continue to sauté for an additional 1-2 minutes, allowing the garlic to become fragrant but not browned.

Next, pour in the remaining vegetable broth and add in the chopped broccoli, diced celery, frozen green peas, and sliced green onions. Reduce the heat to low and let the mixture simmer for 10-15 minutes.

After the veggies are tender, carefully transfer the soup to a blender. Add the leafy greens, rinsed cannellini beans, lemon juice, fresh dill, mint leaves, and salt. Blend everything until smooth and creamy.

Return the blended soup to the pot over low heat. Taste, and adjust the seasoning if needed. If you like a creamier texture, stir in the light coconut milk.