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Heat the olive oil in a large sauté pan over medium-high heat.
Once the oil is hot, add the onion and cherry tomatoes, and cook until softened, 3 to 5 minutes.
Add the sundried tomatoes, garlic and lemon zest, and continue to cook for 1 to 2 more minutes.
Add the beans and season with the Italian seasoning, dried oregano, salt, pepper, and red chili flakes; stir to combine.
Pour in the broth and the cream, then working in batches, stir in the spinach until thoroughly combined.
Bring the mixture to a simmer and reduce the heat to medium-low. Cook, stirring often, until the spinach softens and the mixture has slightly thickened, 5 to 7 minutes.
Stir in the reserved fresh lemon juice and parmesan until the parmesan has melted throughout.
Remove from the heat, then taste and adjust seasonings, if necessary.
Garnish with additional parmesan and fresh parsley. Enjoy immediately with crusty bread.