When the onion is tender add the garlic, potatoes, herbs and broth. Bring to a simmer for about 15-20 minutes until potatoes are tender, then add nutritional yeast and beans. Cook for 10 minutes.
Ladle two cups of the potatoes and beans into a blender and enough of the broth to cover the potatoes and blend for 30 seconds. Return to the soup pot and add the spinach, stir until spinach is wilted. Serve.
*If Jerusalem artichokes are available, add some along with the potatoes. So yummy!