In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, bell pepper, and carrot, sautéing until the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes, allowing the flavors to meld.

Next, incorporate the cooked white beans into the pot, followed by pouring in 4 cups of vegetable broth. Bring the mixture to a gentle simmer and let it cook for around 20 minutes.

In a separate bowl, whisk together 1/4 cup of tahini, the juice of 1 fresh lemon, 1/2 cup of water, and 2-3 tablespoons of harissa until smooth.

If you desire a creamier texture, carefully ladle about half of the soup into a blender. Blend until smooth, then return the mixture to the pot.

Stir in 2 cups of chopped kale and fresh thyme into the soup. Add in the prepared tahini mixture and let everything simmer on low heat for an additional 10-15 minutes.

Finally, stir in 1/4 cup of chopped parsley, a squeeze of lemon juice, and season with salt and cracked black pepper to taste. Serve warm drizzled with olive oil and harissa.