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Heat 2 tablespoons oil in a large skillet over medium heat.
Add ½ cup shallots and ½ cup sun-dried tomatoes; cook, stirring often, until the shallots are softened, about 3 minutes.
Add minced garlic and ½ teaspoon salt; stir until fragrant, about 30 seconds.
Add ½ cup wine and increase heat to medium-high; cook, stirring often, until the wine is almost fully reduced, about 2 minutes.
Add 2 (5-ounce) packages baby spinach; cook, stirring, until starting to wilt, about 2 minutes.
Add rinsed beans and ½ cup broth; cook, stirring gently, until heated through and the spinach is wilted, about 2 minutes.
Remove from heat; stir in ½ cup cream and ⅓ cup Parmesan.
Sprinkle evenly with the remaining 2 tablespoons and 2 teaspoons Parmesan.
Sprinkle with 1 tablespoon basil.
Serve with crusty bread, if desired.
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