Creamy Tuscan White Bean and Sun-Dried Tomato Skillet

Ingredients

- 4 servings +

• 2 cans cannellini beans, 15 oz each, rinsed and drained
• 2 tbsp extra virgin olive oil, or oil from sun-dried tomato jar
• 4 cloves garlic, thinly sliced
• 1 small shallot, finely diced
• ½ cup sun-dried tomatoes in oil, drained and julienned
• ¾ cup vegetable broth, low-sodium
• ⅔ cup heavy cream, or canned coconut cream
• 3 cups fresh baby spinach, packed
• ½ cup Parmigiano-Reggiano, freshly grated, plus extra for serving
• 1 tsp Italian herb seasoning, dried oregano, basil, thyme
• ¼ tsp crushed red pepper flakes, optional, for mild heat
• ½ tsp kosher salt, to taste
• ¼ tsp black pepper
• 2 tbsp fresh basil leaves, torn for garnish
• 4 slices crusty sourdough bread, toasted for serving