Creamy "Marry Me" Beans with Sun-Dried Tomatoes

Finely chop the onion and slice the garlic thinly. Heat a spacious pan and, when hot, add the rapeseed oil. Add the onion and sauté, stirring occasionally, until golden. Add the garlic, sauté briefly, then add the chopped sun-dried tomatoes. Also add the tomato paste to the pan and let it cook for one minute, stirring continuously. Pour in the tomato passata, broth, and add the rinsed and drained cannellini beans. Mix everything well.

Let the mixture simmer over medium heat until the sauce thickens, about 10 minutes. Season with salt (carefully, as many ingredients are already salty) and freshly ground black pepper. Add the chopped basil and spinach leaves. Stir until the spinach wilts slightly, and finally, incorporate the whipping cream and grated Parmesan for a velvety texture. Serve immediately with toasted bread. Enjoy!