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Start by heating a large saucepan over a moderate heat. Add the cashews and toast gently. Set aside.
Now add the olive oil then the onion and garlic and sweat with the lid on for 5 minutes or until the onion has softened.
Add the broccoli, zucchini, cannelini beans and broth or stock. Simmer for 8-10 minutes with the lid on.
Place in a blender or use an immersion blender to puree with the cashew nuts, herbs, baby spinach, parmesan, seasoning and lemon zest and juice.
Blend again until smooth.
Serve with crusty sourdough.
Airtight in the fridge or freezer.
Gently reheat on the stove top.