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Heat 1 tablespoon of olive oil (taken from the sun-dried tomato jar) in a pan, then add the chopped shallot and saute over low heat for 2 minutes, then add the minced garlic and sun-dried tomatoes and stir fry for about 30 seconds.
Bring in the drained butter beans with a pinch of salt, paprika and stir to combine, then deglaze the pan with the apply cider vinegar and let it reduce, which will take just a few seconds. Pour in the vegetable stock, add the basil leaves and bring to a simmer, let it simmer for 10 minutes.
Add in the double cream and Parmesan cheese, stir to combine and allow the cheese to melt into the sauce, then stir in the fresh spinach and let it wilt for a few of minutes (you may cover it with a lid to speed up the process), add salt to taste and take it off the heat.