Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Once it shimmers, add the chopped yellow onion and sauté for 3 minutes until soft.

Add halved cherry tomatoes and cook for an additional 5 minutes, allowing them to soften and release juices.

Stir in minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for 1 minute until fragrant.

In a small bowl, whisk together 1 tablespoon of arrowroot starch with a splash of vegetable broth until smooth, then add to the saucepan with the remaining broth and cannellini beans. Simmer for about 5 minutes until thickened.

Lower the heat and mix in the vegan cream cheese until melted, followed by the baby greens until wilted.

Remove from heat, squeeze in lemon juice, and season with salt and pepper. Garnish with fresh basil and serve hot.