In a large saucepan over medium heat, dry sauté the onion adding splashes of vegetable broth as needed to prevent burning. Sauté until it’s soft, then add the garlic and Italian Seasonings and sauté for another second or two, making sure there’s a bit of broth to move it around.

Add potatoes, beans and vegetable broth, then bring to a boil. Reduce heat to low, cover and cook for 10 minutes or until the potatoes are tender and add the cashews about half-way through.

Add the spinach and cook for a further a few minutes until the spinach is tender and well incorporated.

Turn off the heat.

Using blender, puree the soup along with the cashews to a smooth consistency. You can also leave some of the soup in the pan, to add a bit of texture to the soup. Add additional broth or water as needed. Taste it, you might want to adjust the seasoning with salt and pepper.

Serve with black pepper, and a wedge of lemon on the side.

Garnish with a few reserved white beans and a sprinkle of hemp seeds if you like.

You can enjoy this soup hot or chilled.