Sauté the onion and tomatoes

• Heat the avocado oil in a sauté pan over medium heat.
• Add the chopped onion and cook until softened.
• Add the cherry tomatoes and let them cook down.

Season the base

• Add the paprika, garlic powder, salt and Italian seasoning.
• Stir and let the flavors marry.

Add the garlic

• Add the finely chopped garlic.
• Cook until fragrant, keeping the heat at medium.

Add beans and coconut milk

• Add the drained white beans and the light coconut milk.
• Stir and bring to a gentle simmer.

Simmer until thick

• Add the red pepper flakes to taste.
• Simmer until the mixture thickens, stirring occasionally.
• Taste and adjust the seasoning, keeping in mind the Parmesan will add salt.

Blend partially

• Pulse with an immersion blender about five times, leaving some whole beans for texture.

Wilt the spinach

• Add the spinach and stir until it wilts and the mixture thickens further.

Finish with Parmesan

• Lower the heat or take the pan off the heat.
• Stir in the freshly grated Parmesan until melted.
• Taste and add more salt if needed.
• Serve on its own, over rice or with bread.