Sauté the aromatics

• Heat the olive oil in a large skillet over medium heat.
• Add the onion and cook until softened, then stir in the garlic and sun-dried tomatoes and cook until fragrant.

Build the sauce

• Pour in the crushed tomatoes and coconut milk.
• Season with the Italian seasoning, red pepper flakes, salt and black pepper.
• Stir well and let the sauce simmer until slightly thickened.

Add the beans

• Stir the drained white beans into the sauce.
• Simmer gently so the beans soak up the flavors, mashing a few beans to make it creamier.

Wilt the spinach

• Add the baby spinach and stir until just wilted.
• Taste and adjust the seasoning.

Serve

• Spoon the creamy white beans into bowls and serve with crusty bread for scooping.