Sauté the garlic and tomatoes

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and cook until fragrant, without browning.
• Add the cherry tomatoes and cook until they start to soften and release their juices.

Add the beans and bouillon

• Add the drained cannellini beans and the bouillon.
• Stir and cook until the beans are heated through and the bouillon has dissolved.
• Season with salt and pepper.

Make it creamy

• Stir in the cream cheese until it melts into a creamy sauce.
• Add the spinach and cook until just wilted.

Serve

• Serve hot as a side with grilled chicken or with crusty bread.