In a large skillet or pan, heat the olive oil over medium heat.Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.

Add the minced garlic and cook for an additional 30 seconds until fragrant, but be careful not to burn it.

Stir in the charry tomatoes and red pepper flakes. Let it simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Pour in the heavy cream or dairy-free alternative, and stir to combine. Let the mixture simmer for another 2-3 minutes. Blend together with a hand blender(or any type of blender) until smooth in texture.

Add the drained and rinsed cannellini beans to the skillet. Stir to coat them in the creamy tomato sauce.

Allow the beans to simmer for about 5 minutes, or until they are heated through and the sauce has thickened to your liking. If the sauce gets too thick, you can add a bit of water or broth to reach your desired consistency.

Season with salt and black pepper to taste.

Serve the creamy tomato cannellini beans hot, garnished with grated Parmesan cheese or goat cheese, and fresh basil or parsley, if desired.