In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.

Add the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.

Stir in the chopped sun-dried tomatoes, cannellini beans, and vegetable broth. Bring the soup to a gentle simmer and let it cook for 15 minutes.

Using an immersion blender, briefly blend about one-third of the soup to create a thick, creamy base while leaving plenty of whole beans for texture.

Stir in the coconut milk (or cream) and fresh baby spinach. Let it simmer for 2-3 more minutes until the spinach is wilted.

Season with salt and freshly cracked black pepper. Serve hot with crusty bread.