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In a large pan, heat the olive oil over medium heat.
Add the diced onion and minced garlic together. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.
Stir in the tomato paste and cook for about 1 minute, until well combined.
Add the Italian seasoning, salt, and pepper to taste. Stir to mix.
Pour in the heavy cream or full-fat coconut milk, stirring continuously until well mixed.
Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.
Add the drained and rinsed cannellini beans, and stir to combine. Cook for another 5 minutes, stirring occasionally.
Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your desired consistency.
Once the sauce is thickened, add the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.
Top with chili oil and serve with slices of sourdough bread.