Heat the oil from the sun-dried tomato jar and butter in a large skillet over medium heat. Once the butter is melted, add the onion and cook until softened, about 3-4 minutes.

Add the minced garlic. Cook for 30 seconds, until fragrant. Stir in the tomato paste and cook for another minute, stirring constantly, allowing it to darken slightly.

Add the sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another minute.

Pour in the chicken broth and butter beans. Bring to a simmer.

Reduce the heat to low and let it simmer for 5-7 minutes.

Using the back of a spoon, gently mash about ? cup of the beans against the side of the skillet. Alternatively, you can remove a scoop of beans, mash them in a small bowl, and then return them to the skillet. Stir the mashed beans into the sauce to help thicken it.

Add the spinach. Cook, stirring occasionally, just until the spinach is wilted, about 2-3 minutes.

Remove the skillet from the heat. Immediately stir in the heavy cream and Parmesan cheese. Stir continuously until the cheese is melted and the cream is fully incorporated into the sauce.

Taste and adjust seasoning with more salt and black pepper if needed.

Serve immediately, garnished with extra Parmesan cheese and fresh basil.