Prepare Ingredients: Mince the garlic and grate the Parmesan. Rinse and drain the butter beans and sun-dried tomatoes, then roughly chop the tomatoes.
Sauté Garlic: Heat olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, stirring for about 30 seconds until fragrant, being careful not to burn the garlic.
Chef Tip: Use a large skillet and keep the heat moderate to prevent burning and bitterness.
Build Flavors: Add the sun-dried tomatoes, oregano, salt, and vegetable broth to the skillet. Stir and bring to a low simmer. After 2 to 3 minutes, lower the heat to low and gradually stir in the heavy cream. Add the Parmesan cheese and mix until melted and smooth.
Curdling Tip: Add cream on low heat or remove the skillet from the burner. Do not allow the mixture to boil after adding dairy.
Add Beans and Spinach: Gently fold in the butter beans and spinach. Increase the heat to medium and cook for 2 to 3 minutes until the spinach wilts.
Finish and Serve: Stir in the lemon juice, lemon zest, and fresh basil. Garnish with additional herbs or Parmesan as desired. Serve warm with crusty bread or gluten-free rolls.