Cook pasta according to package instructions. Drain and set pasta aside.
In a large soup pot, heat the olive oil over low heat. Add the onion and celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
Add the carrots, celery, diced tomatoes with juice, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
Add the kidney beans, peas, and spinach to the soup. Cook for an additional 10 minutes.
To make the cashew cream, add the cashews and boiling water to a bowl. Allow to sit for 10 minutes until cashews have soaked up some liquid and become soft. Blend the cashews and the water together until they become creamy. Add to the soup pot.
Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!