In a medium saucepan over medium heat, add 1 tablespoon of avocado or olive oil. Add the onion, and sauté for 3 minutes. Add the cherry tomatoes and cook for another 5 minutes or so, until softened, stirring frequently.

Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.

In a separate small bowl, whisk the arrowroot starch with a splash of broth, then mix that into the rest of the vegetable broth.

Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.

Stir in the cream cheese and stir until it’s melted into the stew. Mix in the greens and cook until wilted, about 1 minute, and then mix in the lemon juice. Add salt and pepper to taste. Top with basil.