HEAT a 5-quart (or larger) Dutch oven or stock pot over medium-high heat. Add 2 tablespoons olive oil. Once heated, add yellow onion and carrots, cooking for 5 to 7 minutes, until soft.
ADD celery and cook for 2 to 3 minutes, then add garlic and cook for an additional 1 minute.
POUR in vegetable broth and bring to a boil. Reduce to a simmer and let cook for 5 minutes. Meanwhile, add tahini and lemon juice to a small bowl and whisk together until well combined.
ADD drained and rinsed beans, along with salt and pepper, to the pot and return to a simmer. Cook for an additional 5 to 7 minutes. Stir in the tahini and lemon juice mixture and remove from the heat.
STIR in baby spinach and chopped dill. Continue stirring until spinach is wilted. Taste and adjust salt and pepper, as needed.
SPOON into bowls and garnish with extra fresh dill, as desired. Serve.
