Sauté the aromatics: In a large sauté pan, heat olive oil and butter over medium heat. When the butter has melted, add garlic, Italian seasoning, red pepper flakes, and black pepper. Sauté for 1–2 minutes until fragrant.
Add beans and vegetables: Stir in the cannellini beans, vegetable broth, sun-dried tomatoes, and salt. Cook for 3–5 minutes, stirring occasionally, until most—but not all—of the broth is absorbed.
Add cream and spinach: Pour in the cream and stir in the spinach. Cook for 1–2 minutes until the spinach wilts.
Finish with cheese and herbs: Stir in Parmesan until melted and combined. Top with fresh basil before serving.
Serve: Enjoy warm as a main dish or serve alongside whole-grain bread, pasta, or roasted vegetables.
