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Combine 1 can of white beans and 1 cup of chicken broth in a blender and blend until smooth. Set aside.
Heat a large pot or Dutch oven with olive oil over medium heat. Add the onion and carrots and sauté until beginning to soften, about 4-5 minutes. Stir in the garlic, fresh herbs, red pepper flakes, salt and pepper and sauté another minute.
Stir in the tahini, whole white beans and chickpeas. Pour in the bean mixture and the remaining broth. Use less broth for a thicker soup. Bring the soup to a boil then reduce to a simmer, uncovered, for 20-25 minutes until thickened.
Stir in the lemon juice and chicken then gradually stir in the parmesan. Stir in the spinach and cook for 2-3 minutes until wilted.
Serve in bowls topped with extra Parmesan cheese and fresh black pepper!