1-Begin by heating 1 tablespoon of sun-dried tomato oil in a pan over medium heat. Add the finely diced onion and 1 teaspoon of salt, cooking for about 5 minutes until it’s soft and translucent. Once that’s done, stir in the 3 crushed garlic cloves to release their aroma, adding a wonderful depth to the base.

2-Next, mix in the 1/2 cup of chopped sun-dried tomatoes, 1 tablespoon of dried thyme, and 1 teaspoon of chili flakes if you’re in the mood for a bit of heat. Pour in the 1/2 cup of cream whether it’s heavy cream or a plant-based option and stir everything well to combine. Add the 2 cans of white beans (with their liquid for that luscious sauce texture) and the 1/2 cup of finely grated parmesan cheese, stirring to blend it all together.

3-Simmer the mixture for 5 minutes to let the sauce thicken nicely. Finally, stir in the 2 cups of chopped spinach leaves until they wilt, then season with black pepper and adjust the salt as needed. Serve it hot, drizzled with chili oil and sprinkled with extra parmesan, and don’t forget to pair it with fresh bread for dipping. This whole process, as noted, takes just 15 minutes total, making it perfect for a fast yet flavorful meal.