In a large pan, heat 2 tablespoons of olive oil over medium heat. Add a finely chopped onion and sauté for about 5 minutes.

Add halved cherry tomatoes to the pan, cooking for another 3 minutes until they soften.

Stir in 2 minced garlic cloves, 2 tablespoons of tomato paste, and 1/4 cup of finely chopped sun-dried tomatoes. Cook for 1-2 minutes.

Pour in 4 cups of vegetable broth and add 2 cans of drained white beans. Increase heat to bring to a simmer, cooking for 5 minutes.

Reduce heat to low, mix in 8 oz of vegan cream cheese and 2 cups of chopped greens. Stir until cream cheese melts.

Squeeze in the juice of half a lemon, warm through for 1 minute, garnish with fresh basil, and serve hot.