Creamy White Beans with Sun-Dried Tomatoes

Finely dice the onion and thinly slice the garlic. Heat a pan and add the rapeseed oil. Sauté the onion until translucent and golden brown. Then briefly fry the garlic and add the finely chopped sun-dried tomatoes.

Add the tomato paste to the pan and roast for about a minute, stirring constantly. Deglaze with the strained tomatoes and vegetable broth. Place the cannellini beans in a sieve, rinse, drain well, and also add them to the pan. Mix everything thoroughly.

Let the mixture simmer for about 10 minutes until the sauce has thickened to a creamy consistency. Season with salt and pepper (be careful with the salt, as many ingredients are already salty). Roughly chop the basil and spinach and stir them in. Finally, add the whipping cream and freshly grated Parmesan to refine the sauce. Serve with toasted bread. Enjoy your meal!