Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).
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.
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.
Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.
Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.
To serve this bean soup, pour it into a bowl, drizzle with coconut milk, and add some croutons and chopped parsley on top.