Preheat oven to 375℉. Begin by making the croutons. Toss bread cubes in olive oil, dried herbs, salt, and pepper. Spread on large baking sheet. Bake for 20 minutes or so, tossing occasionally until golden. Add fresh herbs and toss when they come out of the oven. Set aside to cool.

In a large pot or dutch oven, add olive oil and shallot. Cook, stirring occasionally, until the shallots are softened, about 5-7 minutes.

Add the sage leaves, beans, garlic, and a pinch of red pepper flakes. Cook for 2-3 minutes. Add stock, and raise heat to medium/high. Once boiling, reduce heat and simmer for 15-20 minutes.

While soup is simmering, make the chili oil. Add olive oil, garlic cloves, salt, and red pepper flakes to small saucepan over medium heat. Let oil simmer for a couple minutes until very fragrant and garlic is slightly golden. Remove from heat to let cool.

Once soup has simmered, remove from heat and blend with an immersion blender until creamy, or very carefully transfer to a blender and blend until smooth. Be very careful, hot liquids expand when they are blended. Hold the top very tightly.

Once blended, stir in the coconut milk and taste to season with salt and pepper. Portion into bowls, top with croutons and a drizzle of garlic chili oil.