Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Add chopped sun dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Add the drained cannellini beans and vegetable broth to the skillet. Stir to combine and bring to a simmer.
Reduce heat to medium-low and stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes.
Cook the mixture for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Add fresh baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach wilts.
Season with salt and freshly ground black pepper to taste.
Remove from heat and serve immediately, spooning the creamy bean and sun dried tomato mixture over rice, pasta, or crusty bread if desired.