1. Puree soaked white navy beans with vegetable broth.  Pour mixture into a 5 quart pot and add the coconut milk.  
2. Cook on medium-low heat while you chop the leeks & garlic, stirring occasionally (the beans like to stick).  If the soup starts to boil, decrease heat.
3. Add leeks & garlic.
4. Cut kohlrabi leaves off the kohlrabi root & wash.  De-stem leaves by holding onto the base of the stem.  Briskly remove the leaves by pulling them off the stem from the base to the top of the leaf.
5. Thinly slice the stems and add to soup.  Don’t forget to stir!
6. Tightly roll the leaves and thinly slice them into ribbons.  Keep them long or halve them.  Add to soup.
7. Add salt and black pepper.
8. Cook soup on low for about 45 minutes.  During this time, dice kohlrabi root into cubes.
9. Add kohlrabi root cubes and cook another 30-45 minutes.

Notes

• This soup took me about 2 hours to make, from start to finish.  I cook the soup while I chop the next vegetable.  I add the vegetables at different times for optimal vegetable textures, and that is how I present it to you.  I do not like mushy kohlrabi.
• If you don’t care about vegetable textures, you could just throw everything in at once.  Or to save time, you can add the kohlrabi root cubes when you add the leaves.
• The white beans want to stick to the bottom of the pan, so you really do have to man this soup by stirring frequently.