In large pot over high heat, pour in broth and add sweet potatoes, onion, celery, tomato paste, paprika and cumin and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.
Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.
Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.
For creamy soup, purée a portion of the soup, return to the pot and combine well before serving.
Nutrition (per serving):
250 calories, 3.5 g total fat (<1 g saturated fat), 42 g carbohydrate, 15 g protein, 10 g dietary fiber, 480 mg sodium.