Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Toss in halved cherry tomatoes, cooking for 2 minutes until they burst.

Stir in minced garlic, tomato paste, and chopped sun-dried tomatoes. Cook for 1-2 minutes until fragrant.

Pour in vegetable broth and add drained cannellini beans. Bring to a gentle simmer and let it simmer for 5 minutes.

Reduce heat and stir in vegan cream cheese until melted. Add fresh greens and lemon juice, then season with salt and pepper to taste.

Ladle the stew into bowls and garnish with fresh herbs. Serve with crusty gluten-free bread.