1 tbsp avocado oil or olive oil

1 small yellow onion, sliced

8 oz cherry tomatoes, halved

4 garlic cloves, minced

1/4 cup sun-dried tomatoes, chopped

1 tbsp tomato paste

1 (15 oz) can cannellini beans (or other white beans), drained and rinsed

1 1/4 cups vegetable broth

1 tbsp arrowroot starch, tapioca starch, or cornstarch

2 cups baby greens (spinach or arugula)

1/4 cup vegan cream cheese (or coconut cream/cashew cream)

1 small lemon, juiced

Salt and black pepper, to taste

1/4 cup fresh basil, sliced, for garnish

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Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3 minutes.
Add cherry tomatoes and cook for 5 minutes, stirring often, until softened.
Stir in garlic, sun-dried tomatoes, and tomato paste. Cook for 1 minute until fragrant.
In a small bowl, whisk starch with a splash of broth. Add this mixture to the remaining broth and pour into the pan.
Add beans and simmer on low for 5 minutes until slightly thickened.
Stir in vegan cream cheese until melted. Add greens and cook until wilted, about 1 minute.
Remove from heat, stir in lemon juice, and season with salt and pepper.
Serve warm, garnished with fresh basil.