Step 1

Roast the Croutons (optional): Preheat the oven to Add the cubed bread to a baking sheet and drizzle generously with olive oil and salt. Use your hands to toss the cubes until evenly coated, then spread out on the baking sheet. Bake in the top rack of the oven for 15 to 20 minutes, flipping halfway. Set aside.

Step 2

Soup Prep: In the meantime, add the tahini and lemon juice to a small bowl. Mix together - the tahini will thicken. Add the water and mix again, until the tahini sauce lightens in color and has the consistency of a thick pancake batter. Set aside

Step 3

Aromatics: Warm the olive oil in a large dutch oven or pot over medium high heat. Add the onion and fennel with a pinch of salt and sauté until translucent and slightly brown around the edges, 5 to 7 minutes. Add the garlic and thyme and sauté for an additional minute.

Step 4

Simmer: Add the beans and vegetable broth and mix well. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally.

Step 5

Make it Creamy: Turn the heat to low and stir in the tahini mixture and dill. Season with additional salt and pepper to taste, as necessary.

Step 6

Serve: Divide the soup into serving bowls and top with croutons; serve warm. Soup leftovers will keep in the fridge for up to one week, or can be frozen and stored for up to two months. Store any leftover croutons in an airtight bag or container at room temperature for up to 4 days.