Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, finely chopped (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs
- 1 tablespoon lemon juice
- 2 (15-oz) cans no-salt-added white beans, rinsed
- 4 cups unsalted vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons cream cheese, softened
- 1 (5-oz) package baby spinach (about 5 packed cups)
- 1 1/4 cups grated Parmesan cheese, divided
- 1/4 cup chopped fresh basil
Instructions
Melt the butter in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes.
Add garlic, oregano, salt, and crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds. Add sun-dried tomatoes; cook, stirring, until slightly darkened, about 2 minutes. Add lemon juice; stir until absorbed, about 20 seconds.
Stir in the beans and broth. Bring to a lively simmer over medium-high heat. Stir in the cream and cream cheese; cook, stirring, until the cream cheese melts, 2–3 minutes.
Add the spinach; cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat and stir in 1 cup of the Parmesan until melted.
Divide among 6 bowls. Top with basil and the remaining Parmesan.