In a blender, add the cashews, hemp seeds, nutritional yeast, tofu, and the water or stock. Blend for about 1 minute. Let the mixture sit for about 5 minutes, then blend again for another minute until the cashews are broken down and the mixture is really creamy.

Start a large saucepan or deep pan over medium heat, and add the olive oil. Once the oil is starting to get a little warm, add the garlic, red pepper flakes, smoked paprika, Italian herbs, and mix.

Mix in the tomato paste and sun-dried tomatoes. Cook the mixture until the tomato paste starts to smell a bit fragrant.

Mix in the onion or shallots and ¼ teaspoon of salt. Cook until the onion is starting to turn golden, about 7 to 8 minutes. Halfway through cooking the onions, add the red bell pepper and continue to cook.

If the pan is drying out, add a splash of water or some oil and continue cooking and mixing. Stir every 30 seconds or so in the beginning.

Once the onion is starting to turn golden, add the white beans and the blended-up cream. Rinse out the blender with 1 cup water or stock, and then add that to the pan.

Mix in the remaining salt, and bring this mixture to a boil. The simmering will be about 6 to 8 minutes for the mixture to get nice and bubbly and creamy.

Taste and adjust the flavor by adding more salt, more heat, or more herbs, if needed.

Now, fold in the greens and lemon juice. Simmer for about 1 minute, so that the greens start to wilt. Then switch off the heat.

After adding the greens and lemon juice and tasting, adjust the consistency. Add more stock if needed for a thinner soup, or simmer for a bit longer for a thicker soup.

Top with some vegan Parmesan and more red pepper flakes. Scoop or ladle it into bowls and enjoy.