Step 1

Steam sweet potatoes in microwave according to package directions.

Step 2

Meanwhile, in large dutch oven, warm olive oil over medium-high heat. Add onion, salt and pepper; sauté 5 minutes. Add garlic and cooked sweet potatoes; sauté 1 minute.

Step 3

Add broth, tomatoes, beans and chicken. Bring to a boil, then immediately reduce to a simmer. Cook over medium-low heat 15 minutes.

Step 4

Pour cream into large measuring cup or medium bowl. Add 1 ladle of hot soup to the cream, stirring well, followed by a second ladle of soup. Stir cream mixture into soup, then add spinach 1 handful at a time. Season with additional salt and pepper, to taste.

Step 5

Serve, garnished with chopped thyme. Refrigerate any leftovers.