In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, stirring occasionally for about 3-4 minutes, until it becomes translucent and fragrant.

Next, sprinkle in 2 minced garlic cloves, cooking for an additional 1-2 minutes until the garlic is fragrant but not burnt. Then, stir in ½ cup of chopped sun-dried tomatoes, allowing them to release their tangy flavor for about 2 minutes.

Now add 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and a pinch of red pepper flakes to the skillet. Stir everything together for about 1 minute.

Carefully add 1 cup of vegetable broth to the skillet, using a wooden spoon to scrape the bottom. Let it come to a gentle simmer for 2-3 minutes.

Gently fold in 2 cups of drained butter beans, stirring to combine. Allow the beans to heat through for about 5-7 minutes over medium-low heat.

Once the butter beans are heated, stir in 4 cups of fresh spinach and cook for 3-4 minutes until wilted.

Finally, pour in ½ cup of heavy cream, mixing until evenly coated. Season with salt and black pepper to taste and let it simmer for another 2-3 minutes.