Mince the onion and the garlic very finely.
Wash and peel the potatoes. Cut them into small bite-sized pieces.
Heat a large pot or Dutch oven with your preferred cooking oil. When hot, sauté the onion and garlic over medium-high heat until fragrant.
Add in the potatoes and sauté for 5 minutes. Stir frequently to prevent the potatoes from sticking to the bottom of the pot.
Reduce to medium heat and deglaze with white wine.
Pour in the vegetable broth. Cover with a lid and simmer for 20 minutes or until the potatoes are soft.
Add in the baby spinach. Cover with a lid. Give it a good stir after 2 minutes, the spinach should be wilted.
Drain and rinse the white beans. Add them to the pot. Adjust seasoning with salt and pepper.