In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 diced onion and 2 diced carrots, sautéing for 5-7 minutes until softened. Stir in 4 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Next, add 2 cubed yellow potatoes, 1 teaspoon salt, ½ teaspoon pepper, 4 cups vegetable broth, and 2 cups water into the pot. Sprinkle in 1 tablespoon of Italian seasoning and drop in 1 bay leaf, then bring the mixture to a simmer. Cover and cook for about 15 minutes, until the potatoes are tender.

Remove the bay leaf and stir in 4 cups of canned white beans, ensuring they heat through for 2-3 minutes. Then, fold in 4-6 cups of chopped greens and pour in 1½ cups of full-fat oat milk. Cook for another 1-2 minutes until the greens are wilted.