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mystic_lily
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion and sauté for 3 minutes until soft. Stir in 3 tablespoons tomato paste, 1 - 2 cloves garlic (grated), and ½ teaspoon red pepper flakes. Cook for 1 minute—the paste should turn a deep, dark red.
Add 2 cans butter beans (drained), ½ teaspoon salt, and 2 twists black pepper. Stir to coat them in the red sauce. Pour in 1½ cups vegetable broth and ½ teaspoon dried oregano. Let it simmer (gentle bubbles) for 5 - 6 minutes. The sauce will thicken naturally as the beans release their starch.
Stir in ½ cup sun-dried tomatoes and 3 cups baby spinach. Cook for 2 more minutes until the spinach shrinks down and looks bright green.
Turn the heat completely off and move the pan to a cool burner. Stir in ⅓ cup grated parmesan cheese until melted, then fold in the ½ cup Greek yogurt and ½ teaspoon lemon zest to keep the sauce silky and prevent curdling. Scatter over 1 handful fresh basil leaves and serve immediately with crusty bread.