Creamy Pasta Soup

Soak the cashews a couple of hours or boil 20 minutes until soft, then blend with the cannellini beans, plant milk, lemon juice, and salt until smooth. 2. Saute the onion and all veggies in oil about 4 minutes, then add the garlic and spices for a minute. 3. Add the veggie broth, bring to a boil, and reduce the heat. 4. Add the cashew-cannellini cream and simmer 6-8 minutes. 5. Add the dry pasta and simmer 8-10 minutes until al dente, stirring frequently. 6. Thin with more broth or milk if needed, adjust seasoning, and garnish with fresh herbs.