Over medium heat, combine onion, coconut oil, and ground beef in a soup pot or Dutch oven. Sauté for about 5 minutes or until onions begin to turn translucent.
Add zucchini and continue to sauté until zucchinis are partially cooked. This should be another 3-5 minutes.
Add broth, tomato, and herbs to the mixture, then bring to a simmer.
Add kale and garlic to the soup after it begins to simmer.
Soup is done when zucchini is cooked through, or about 15 minutes.