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Peel and dice the onion.
Peel and mince the garlic.
In a large frying pan over medium heat, heat 2 tbsp sundried tomato oil. Once warm, add the onions and a big pinch of salt and cook for 8-10 minutes until soft.
Combine the sundried tomatoes, cream and plant-based milk in a high speed blender and blitz until smooth and creamy.
Add the minced garlic and tomato paste to the base and cook for 1 minute before adding the dried thyme and chilli flakes. Saute until fragrant, about 2 minutes.
Pour in the sun dried tomato cream and butter beans (and their liquid if using organic). Bring to the boil then simmer for 10 minutes.
Stir the spinach into the pan and allow to wilt in the heat of the stew.
Taste and season with salt and pepper.
Serve immediately with a big green salad. Leftovers will keep in the fridge for up to 3 days.