Begin by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add and sauté the chopped onion for about 4–5 minutes, until it becomes translucent and fragrant.

Next, toss in the halved cherry tomatoes and allow them to cook for another 3–4 minutes, stirring occasionally until the tomatoes soften.

Stir in the minced garlic, tomato paste, and sun-dried tomatoes. Cook this mixture for 1–2 minutes until everything is well combined.

Pour in the vegetable broth and add the drained white beans. Bring to a gentle simmer for about 5 minutes.

Reduce the heat to low and stir in the vegan cream cheese along with the chopped greens until the cream cheese melts smoothly.

Finally, add a squeeze of fresh lemon juice and season with salt and pepper to taste. Stir well and let it cook for an additional minute.