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Sizzle the garlic and pepper flakes: Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Heat the beans: Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about ¼ of the beans for a creamier mixture. I just use the back of a wooden spoon.
Add the finishing touches and serve: Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about ⅔ of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed. Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking. Love the recipe? Leave us stars and a review below!