Heat oil over medium-high heat in a large pot. Add garlic, onion, celery, carrots, parsnips, sweet potatoes and peppers. Cook and stir for 10 - 15 minutes, stirring frequently.
Stir in the undrained tomatoes. Add the garbanzo beans.
Pour the vegetable broth and water over the vegetables. Stir in the bay leaves, seasoning, salt and pepper.
Add the chopped spinach, stir and bring to a low boil. Reduce heat, cover, and simmer for 45 minutes or until the vegetables are tender.