Heat a large soup pot to medium and saute the onions in the olive oil until soft. Add the garlic and saute a few more minutes. Stir in the spices and add the beans and tomatoes, plus enough water to cover the beans by 2 inches. Add the salt, bring to a boil, then turn the heat down and simmer for at least 10 minutes.

Puree the soup with a hand blender (or in a food processor) and then stir in the celery and greens. Simmer, covered, for at least another 10 minutes.

Stir the lime zest and juice through the soup just before serving. If you have some coconut milk on hand, swirl a spoonful of it in each bowl before serving. Garnish with fresh cilantro.