Burst Cherry Tomato and Ricotta Beans

Name: Burst Cherry Tomato and Ricotta Beans
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium shallot - finely sliced; 4-6 cloves garlic - minced; 2 pints cherry tomatoes (About 4 cups, I used a combination of sungold and rainbow tomatoes); 1 cup fresh chopped basil (Measure the leaves before you chop them); 3 cans white beans - drained (from 15 oz cans of beans); 1/4-1/2 teaspoon salt (taste and adjust to your saltiness preference); black pepper to taste; 1 teaspoon italian seasoning; 3/4 cup ricotta; 1/4 cup bone broth or vegetable broth (Can also just use water to save money, but will impart less flavor); pinch red pepper flakes; 1/4 cup broth; 2 handfuls spinach; grated parmesan; additional red pepper flakes; additional fresh cracked pepper; drizzle olive oil; toasty sourdough