In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Next, add 2 cups of halved cherry tomatoes to the pan. Allow them to cook for about 2-3 minutes, stirring occasionally, until they begin to burst and release their juices.

Stir in 3 cloves of minced garlic, 2 tablespoons of tomato paste, and ¼ cup of chopped sun-dried tomatoes. Cook for an additional 2 minutes until fragrant.

Pour in 4 cups of vegetable broth and add 2 cans of drained and rinsed white beans. Stir well and bring the mixture to a gentle simmer over medium heat for about 5 minutes.

Once simmering, reduce the heat to low and incorporate ½ cup of vegan cream cheese along with 2 cups of baby greens. Mix until fully blended.

Remove the pan from heat and stir in the juice of 1 lemon along with salt and pepper to taste. Serve your warm stew garnished with fresh basil.