Creamy Marry Me Beans with Sun-Dried Tomatoes

Finely chop the onion and thinly slice the garlic. Heat a pan and pour in the rapeseed oil. Add the onion and sauté until golden brown, stirring occasionally. Then add the garlic, sauté briefly, and stir in the chopped sun-dried tomatoes.

Add the tomato paste to the pan and sauté for one minute, stirring constantly. Pour in the tomato passata, vegetable stock, and the rinsed and drained cannellini beans, then mix everything thoroughly.

Cook the mixture for about 10 minutes until it thickens. Season with salt and pepper (be careful with the salt, as the stock and parmesan can also be salty), then add the chopped basil and baby spinach. Stir to combine, and finally, soften the sauce with the whipping cream and grated parmesan. Serve with toasted bread. Enjoy your meal!