1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

1 (14.5 ounce) can cannellini beans, rinsed and drained

1/2 cup sun-dried tomatoes, oil-packed, drained and chopped

5 ounces fresh spinach, roughly chopped

1/2 cup vegetable broth

1/4 cup heavy cream or coconut cream (for vegan option)

1/4 cup grated Parmesan cheese (optional, omit for vegan)

Salt and black pepper, to taste

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Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in minced garlic, oregano, and red pepper flakes. Sauté for 1 minute, being careful not to burn the garlic.
Add cannellini beans and chopped sun-dried tomatoes. Cook for 3-5 minutes, allowing the beans to heat through and flavors to meld.
Add spinach, a handful at a time, stirring until wilted before adding more. Continue until all spinach is incorporated.
Pour in vegetable broth and heavy cream (or coconut cream). Simmer for 5-7 minutes until slightly thickened.
Remove from heat and stir in Parmesan cheese (if using).
Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with extra Parmesan if desired.

For a vegan version, use coconut cream and omit Parmesan or substitute with nutritional yeast.
Substitute spinach with kale or Swiss chard for a variation.
Add cooked chicken, sausage, or tofu for extra protein.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of broth, or in the microwave.