1. Heat the oil in a soup pot over medium heat. Add the onions and garlic and cook stirring occasionally until the onions become translucent.
2. Stir in the cumin and coriander and cook until fragrant, about 15-20 seconds. Pour in the beans and vegetable broth and bring to a simmer. Reduce the heat to a gentle simmer and cook until the broth is flavorful and beans are tender, about 20 minutes.
3. Carefully puree a 1/2 cup of the soup in a blender until smooth. Return the pureed soup to the pot and stir in the sweet potatoes and Swiss chard. Add salt and red pepper flakes to taste. Serve and enjoy!