In a soup pot over medium-high heat, add onions, red peppers, vinegar, salt, rosemary, paprika, and pepper. Cover, reduce heat to medium/medium-low and let cook for 8–9 minutes until onions are softened and starting to caramelize. Add sweet potatoes, and dijon, and stir through with a splash of water. Cover and let cook for a few minutes. Add water, turn heat to high to reach a boil, then reduce heat to low, cover and simmer for 15–20 minutes until sweet potatoes are cooked through. After this time, turn off heat and add just 1 cup of the white beans. Puree using an immersion blender, until smooth and silky. Add remaining beans, and let simmer covered for 5-10 minutes. Serve!