Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Add chopped sun dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Add the drained cannellini beans to the skillet and stir to combine with garlic and sun dried tomatoes.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Stir in the heavy cream, dried Italian seasoning, and crushed red pepper flakes.
Allow the sauce to simmer for 5 minutes, stirring occasionally, until slightly thickened.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes until wilted, stirring gently.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and combined.
Season with salt and black pepper to taste.
Serve the creamy Tuscan bean and sun dried tomato skillet warm.