Creamy Bean and Swiss Chard Soup

2 tablespoons olive oil
1 onion, diced (optional)
4  garlic cloves, minced (optional)
4 celery stalks, diced 
3 carrots, diced 
1/2 teaspoon thyme
1/2 teaspoon  Herbamare
2 16- oz cans of cannellini beans, drained and rinsed
4 cups chicken broth (add more if needed)
1 can of organic full-fat coconut milk
Black pepper, Celtic sea salt, and red pepper flakes to taste 
1 bunch of Swiss chard, chopped  
Juice of 1 lemon

In a soup pot, heat oil over medium heat. Add onion and cook for 3 minutes.
Add minced garlic, celery, carrots, thyme, and Herbamare; let cook for another 5 minutes.
Add beans and broth. . Bring to a simmer and cook for 5 minutes. 
With caution, transfer 1/3 of the soup into a blender and puree until smooth. 
Return soup to the pot, add coconut milk and Swiss Chard, and bring to a simmer. Cook for 5 minutes. 
Add black pepper, salt, and pepper flakes to taste.