Creamy Tuscan Butter Beans with Sun-Dried Tomatoes and Spinach

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and sun-dried tomatoes, cooking for another 2 minutes until fragrant.

Add the butter beans to the skillet, followed by the vegetable broth. Bring to a simmer and let it cook for about 5 minutes.

Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for another 5 minutes until it thickens slightly.

Add the fresh spinach, dried oregano, and red pepper flakes. Cook until the spinach wilts, about 2 minutes.

Season with salt and pepper to taste. If using, sprinkle the Parmesan cheese over the top before serving.

For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative. You can also add other vegetables like mushrooms or zucchini for extra texture and flavor. If you prefer a bit more protein, grilled chicken or shrimp would be a lovely addition. For a gluten-free option, ensure that your sun-dried tomatoes and vegetable broth are gluten-free.