In a high-sided pan, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add the finely diced onion along with 1 teaspoon of salt. Cook for about five minutes or until the onion becomes soft and translucent, stirring occasionally.

Once the onion is ready, introduce the crushed garlic cloves and stir until fragrant. Follow with the chopped sun-dried tomatoes, dried thyme, and chili flakes. Let these flavors mingle for a minute before pouring in the cream and stirring to combine.

Add the two cans of white beans along with their liquid, stirring in the grated parmesan. Let the mixture simmer for about five minutes to thicken slightly.

Add the chopped spinach leaves to the pan, mixing until they start to wilt. Season with black pepper and adjust salt if needed.

Drizzle with chili oil and sprinkle with the remaining parmesan before serving hot.