Sauté onion, carrots, and bell pepper in oil, until the onion becomes transparent and fragrant. Then add in garlic and sauté for 2 more mins. Add in cooked or soaked white beans along with vegetable broth (if you use soaked beans, add a couple more cups of liquid.)

Meanwhile, whisk the tahini, 3 tablespoon lemon juice, ½ cup water, and harissa in a small bowl, until smooth.

Simmer the beans until they are tender. This took me about 45 mins using soaked dry beans. Take care to make sure the liquid stays a couple inches above the beans (add in some more vegetable broth or water as needed).

For added creaminess (optional), remove 3 cups of soup and blend until smooth, then return the mixture to the pot.

Add in kale leaves, thyme, and tahini-harissa mixture, and simmer until fragrant, 10-15 more mins.

Before removing from heat, stir in parsley leaves, 1 tablespoon of lemon, salt, and black pepper. Simmer for a couple mins and then remove the thyme sprig. If desired, top with a drizzle of olive oil with a small bit of harissa mixed in, as well as parsley or thyme leaves. Enjoy!