In a large saucepan over medium-high heat, sauté fennel and onion in olive oil for five or so minutes. Add the carrot and celery, stirring and cooking for another 5-7 minutes until just barely browned.Add the tomatoes and their juices, the herbs, tahini, honey, and some salt and pepper. Cover with vegetable stock to the top of the pan. Bring to a boil and then cover and reduce heat to low, allowing the soup to simmer for about 30 minutes.

Meanwhile, cut up bread into cubes and toss in olive oil and a bit of garlic salt if you have it. Spread out onto a baking sheet with parchment paper and bake for 10-12 minutes until golden brown.

To prepare the pesto, if you have everything fresh – otherwise, store bought is okay. In a food processor combine parsley, basil, olive oil, and garlic, and pulse until completely reduced to a paste. I like lemon basil with this dish, but regular basil works great, too.

With about 5 minutes left on the soup simmer, toss in the cooked chickpeas and remove cover. Stir together and simmer for another 5-7 minutes. Remove from heat, and add bread cubes just before serving. Top each serving bowl with a dollop of pesto and a good sprinkle of salt and pepper.