In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the diced medium yellow onion and sliced mushrooms, sautéing for about 6–8 minutes until they become soft and caramelized.

Once the onions and mushrooms are nicely sautéed, stir in the minced garlic cloves and dried thyme. Cook for another minute.

In a small bowl, whisk together the arrowroot starch with a splash of vegetable broth to create a slurry. Pour the mixture into the pot with the sautéed vegetables.

Next, pour in the remaining cup of vegetable broth and 1 cup of unsweetened dairy-free milk. Add the drained white beans to the pot, stirring gently.

Add the baby greens into the pot, stirring until they wilt down, which should take about 1 minute. Mix in the tamari or soy sauce, along with the juiced lemon, and season with salt and pepper to taste.

Once the stew is ready, ladle it into bowls and garnish with freshly sliced basil for an aromatic finish. Serve hot with your choice of crusty gluten-free bread, rice, or quinoa.