Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes.

Add minced garlic to the skillet and cook for 30 seconds until aromatic.

Stir in tomato paste, salt, oregano, paprika, and red pepper flakes. Cook for 2 minutes until mixture thickens.

Pour in vegetable broth and add drained white beans and chopped sun-dried tomatoes. Stir and cook for 4-5 minutes.

Lower heat, add fresh spinach and heavy cream. Stir and simmer for 2-3 minutes until spinach wilts.

Remove from heat, garnish with fresh basil and red pepper flakes. Serve hot with bread for dipping.