In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add finely chopped onions and sauté them for about 5 minutes, stirring occasionally, until they are soft and translucent.

Stir in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant. Next, incorporate a tablespoon of tomato paste, along with a pinch of salt, 1 teaspoon of dried oregano, 1 teaspoon of paprika, and red pepper flakes if desired. Cook this mixture for about 2 minutes.

Pour in 1 cup of vegetable broth, followed by 1 can of well-rinsed and drained white beans. Add ½ cup of chopped sun-dried tomatoes and stir well to combine. Bring this mixture to a simmer, cooking for 4-5 minutes.

Lower the heat and gently fold in 2 cups of fresh spinach along with ¼ cup of heavy cream. Stir continuously until the spinach wilts.

Remove the skillet from heat. Garnish with fresh basil before serving.