Heat up some rapeseed oil in a medium saucepan (medium-high temperature).
Add sliced onions and gently fry until soft.
Add chopped garlic and cook for another minute or so.
Add sweet potato and enough water to cover it all. Add bay leaf, a pinch of nutmeg and vegetable stock. Cook for 5-10 minutes (depending on the size of potato cubes).
Add spinach and cook for another 5 minutes.
Finally, add cannellini beans which you have just blended into a paste.
If it feels too thick add some more water.
To finish it off use blender to make it smooth and serve with some natural yoghurt, chopped parsley and wholemeal pitta bread. Add pepper and salt, as required.