In large stock pot, saute onions and garlic in a few Tbsp of veggie broth for about 3-4 minutes.
Drain and rinse beans (if using canned) and dice sweet potatoes. Some of the white beans I use are navy or cannellini. Chickpeas don't work well for this.
Add beans, sweet potatoes, and spices to stock pot with onions and garlic. Stir and cook for 2 minutes.
Add veggie broth. Bring to a boil, then reduce heat to medium and cook for approximately 20-25 minutes, uncovered, until potatoes are tender.
Using a cup or ladle, scoop out 2 cups of the sweet potato and white beans and set aside. Use an immersion blender to blend remaining ingredients in the pot until smooth. NOTE: If you don't have an immersion blender, simply pour the contents of stock pot into a blender or food processor and blend until smooth, then return it to the pot. (I purchased my immersion blender at a thrift store for $3 and use it all the time).
Return the 2 cups of sweet potatoes and white beans to the pot with blended soup. Add the fresh spinach and cook approximately 2 minutes. Ladle into bowls and serve warm.
If you would like to make this in your slow cooker/crock pot, simply add all ingredients to a large cooker and allow to cook on low for 4-5 hours. Then, follow the last 2 steps of recipe.
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