Add minced garlic along with salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper. Cook for about 2 minutes until the garlic becomes fragrant.
Stir in the chopped sun-dried tomatoes.
Pour in between ½ to 1 cup of vegetable broth based on your desired consistency.
Add the drained butter beans to the pan and continue cooking on medium heat for another 5 minutes.
Remove from heat once everything is well combined.
Stir in chopped fresh spinach until wilted.
Gradually mix in heavy cream until fully incorporated.
Finally, add grated parmesan cheese and chopped basil before serving warm with crusty bread or over rice or pasta.