Step 1

Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes.

Step 2

Add garlic and basil; cook, stirring, for 1 minute. Add flour, salt and pepper; cook, stirring, for 1 minute. Add broth and cream; increase heat to medium-high and bring to a simmer.

Step 3

Reduce heat to maintain a simmer and cook, stirring once or twice, until the vegetables are soft, about 5 minutes. Stir in spinach, beans and sun-dried tomatoes; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and stir in lemon juice.