In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and sauté until soft and translucent, about 3-4 minutes.

Add 3 cloves of minced garlic and cook for about 30 seconds until fragrant. Then, stir in 2 tablespoons of tomato paste, 1 teaspoon of salt, 1 teaspoon of oregano, ½ teaspoon of paprika, and a pinch of red pepper flakes. Cook for 2 minutes.

Pour in 1 cup of vegetable broth, followed by 2 cans of white beans and ½ cup of chopped sun-dried tomatoes. Stir everything together and let simmer for 4-5 minutes.

Reduce the heat to low, then add 2 cups of fresh spinach and ½ cup of heavy cream. Gently stir until the spinach wilts, about 2-3 minutes.

Remove from heat, garnish with chopped basil and more red pepper flakes, then serve hot with slices of bread.