1 tablespoon olive oil or avocado oil

1 medium yellow onion, thinly sliced

8 oz (225 g) mushrooms (cremini + shiitake or any mix you love)

4 garlic cloves, minced

½ teaspoon dried thyme

1 tablespoon arrowroot starch (or cornstarch / tapioca starch)

1 cup vegetable broth (low sodium)

1 cup unsweetened, unflavored dairy-free milk (soy, oat, or cashew milk)

1 can (15 oz / 425 g) white beans (cannellini or navy beans), drained and rinsed

2 cups baby greens (spinach, baby kale, arugula, or chard)

1 tablespoon tamari or soy sauce

Juice of 1 lemon

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

¼ cup fresh basil, chopped (for garnish)

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Sauté the Aromatics
Heat oil in a medium pot over medium heat. Add the onion and mushrooms. Cook for 6–8 minutes until tender and lightly golden.
Add Garlic & Herbs
Stir in the minced garlic and dried thyme. Cook for another minute until fragrant.
Create the Broth
In a small bowl, whisk starch with a splash of broth until smooth. Pour it into the pot with the remaining broth and the dairy-free milk. Stir well.
Add the Beans
Add the white beans to the pot and bring to a gentle simmer for about 5 minutes, allowing the stew to thicken slightly.
Add Greens & Season
Mix in the baby greens until wilted. Stir in tamari, lemon juice, salt, and pepper.
Serve & Garnish
Remove from heat. Ladle the stew into bowls and top with fresh basil. Optional: drizzle with olive oil or a touch of vegan pesto for extra richness.

Mushrooms: Use your favorite mix — cremini, portobello, or oyster mushrooms all work.
Beans: Cannellini beans are ideal for creaminess, but great northern or navy beans are perfect substitutes.
Greens: Baby spinach is mild, while kale or arugula add a more peppery bite.
Make it creamier: Add 1–2 tablespoons of cashew cream or coconut milk for a richer finish.
Add texture: Stir in cooked quinoa, lentils, or roasted potatoes for a heartier meal.