Servings: 2

2 tablespoons butter 2 tablespoons butter
1/2 cup diced onion ½ cup diced onion
2 cloves garlic, pressed 2 cloves garlic, pressed
1/2 teaspoon crushed red pepper ½ teaspoon crushed red pepper
1/2 teaspoon paprika ½ teaspoon paprika
1 (15 ounce) can great northern beans 1 (15 ounce) can great northern beans
1/2 cup chicken broth ½ cup chicken broth
1/2 cup chopped sun-dried tomatoes ½ cup chopped sun-dried tomatoes
1/4 cup tomato sauce ¼ cup tomato sauce
1/2 cup heavy cream ½ cup heavy cream
1/2 cup Parmesan cheese ½ cup Parmesan cheese
2 cups fresh spinach 2 cups fresh spinach
2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
salt and freshly ground black pepper to taste salt and freshly ground black pepper to taste

Gather all ingredients.
Melt butter in a Dutch oven. Add onions and cook until soft and translucent, 5 to 6 minutes.
Add garlic, red pepper, and paprika; cook and stir until garlic is fragrant, about 1 minute.
Add beans, and cook until simmering, about 5 minutes. Mash half of the beans.
Stir in chicken broth, sun-dried tomatoes, and tomato sauce. Add heavy cream and Parmesan cheese, and stir until well combined.
Add spinach and basil and cook until spinach is wilted. Season with salt and pepper.