In a large skillet, heat a tablespoon of olive oil over medium heat. Once shimmering, add one chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

Next, stir in a cup of halved cherry tomatoes, cooking for an additional 2-3 minutes until they soften and release their juices.

Now, add 2 minced garlic cloves, 2 tablespoons of tomato paste, and a handful of chopped sun-dried tomatoes to the pan. Cook these ingredients together for another 1-2 minutes.

Pour in 4 cups of vegetable broth and add two cans of drained cannellini beans. Stir well to combine, then bring to a gentle simmer over medium heat.

Add ½ cup of vegan cream cheese and a couple of handfuls of your choice of greens. Stir continuously until the cream cheese is melted and the greens are wilted.

Squeeze in the juice of half a lemon and season with salt and pepper to taste. Stir gently and allow to heat through for another minute.

Ladle the stew into bowls and garnish with freshly torn basil leaves.