Let’s break down the cooking process into clear, concise steps.

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

Step 2: Add Garlic and Tomato Paste. Add the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook, stirring constantly, for one minute, or until fragrant and the tomato paste has darkened in color.

Step 3: Prepare Starch Slurry. In a separate small bowl, whisk the arrowroot starch (or other starch) with a splash of the vegetable broth until smooth.

Step 4: Add Broth and Beans. Pour the remaining vegetable broth into the saucepan, along with the starch slurry. Add the drained and rinsed cannellini beans. Stir well to combine.

Step 5: Simmer. Bring the stew to a low simmer and cook for 5 minutes, until slightly thickened and warmed through.

Step 6: Add Cream Cheese and Greens. Stir in the vegan cream cheese (or coconut/cashew cream) and stir until it’s melted into the stew. Mix in the baby greens and cook until wilted, about 1 minute.

Step 7: Finish and Serve. Stir in the lemon juice. Add salt and pepper to taste. Top with fresh sliced basil. Enjoy over rice, quinoa, greens, with toast, or all on its own.

These steps are clear and easy to follow.