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Heat the oil and butter in a pan over medium heat and add the minced garlic and black pepper. Saute for 1-2 minutes until turning golden and fragrant (but not burning).
Add the cannellini beans, vegetable stock, and Italian herbs. Stir together and simmer for 10 minutes until the sauce thickens. Optionally, you could crush about ¼ of the beans with the back of your wooden spoon. Taste, and season with salt as needed.
Turn down the heat and add the cream cheese and Parmesan cheese, stirring until fully combined. Let the pan simmer for another minute or two until the sauce is thick and creamy.
Add your garnishes of choice and serve!