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In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion and mushrooms, and saute for about 6 to 8 minutes, or until slightly browned and caramelized.
Add the garlic and thyme. Cook, stirring constantly, for one minute, or until fragrant.
In a separate small bowl, whisk the starch with a splash of broth, then mix that into the rest of the vegetable broth.
Pour the broth and milk into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.
Mix in the greens and cook until wilted, about 1 minute, and then mix in the tamari and lemon juice. Add salt and pepper to taste. Top with basil.
Enjoy over rice, quinoa, pasta, greens, with toast, or all on its own.