In a medium saucepan, heat 1 tablespoon of avocado or olive oil over medium heat. Once shimmering, add a finely chopped small yellow onion and sauté for about 3 minutes until translucent and softened.

Stir in 2 cups of halved cherry tomatoes and cook for an additional 5 minutes until they soften and release their juices.

Add 3 minced garlic cloves, ¼ cup of chopped sun-dried tomatoes, and a tablespoon of tomato paste. Cook for 1 minute, stirring frequently until fragrant.

In a small bowl, mix 2 tablespoons of arrowroot starch with a splash of vegetable broth. Pour into the saucepan, then add 3 cups of vegetable broth and the drained cannellini beans. Stir well, and bring to a gentle simmer for about 5 minutes.

Once thickened, reduce the heat to low and stir in ½ cup of vegan cream cheese until melted.

Add 2 cups of baby greens into the stew and cook for about 1 minute until just wilted.

Remove from heat and add 2 tablespoons of fresh lemon juice, seasoning with salt and pepper to taste.

Ladle into bowls and garnish with fresh basil. Serve alongside gluten-free bread or over rice.