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Add the onions and oil to a large skillet over medium heat. Cook the onion until softened then add the garlic for 30 seconds or until fragrant.
Add the tomato paste, salt, oregano, paprika, and red pepper flakes and cook for 2 minutes.
Stir in the broth, beans, and sun-dried tomatoes. Cook for 4-5 more minutes, gently stirring a few times.
Reduce heat to low then mix in spinach and cream. Cook until spinach has wilted.
Garnish with basil and additional red pepper flakes. Serve with toasted bread.