Place a saucepan over a medium heat, then add the olive oil and garlic. Sauté for 1 minute, then add the carrot, courgette, sweet potato and spinach. Cook for 5 minutes, until the vegetables start to soften.
Add the tomatoes and bring to a gentle simmer for a further 5 minutes. At this point, transfer the contents of the pan to a food processor and blend until smooth.
Return the sauce back to the pan and stir in the beans and maple syrup. Gently simmer for 5 minutes, until the beans are warmed through. Remove from the heat and portion out. Serve with toast soldiers on the side.