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1 T. olive oil
1 small onion, chopped
1 can cannellini beans, drained and well-rinsed
1 head of broccoli, cut into bite-size pieces
3/4 batch vegan arugula pesto (see recipe below)
1 tomato, seeded and chopped
1/2 t. salt (or to taste)
Arugula Pesto:
1 clove garlic
1/3 cup raw cashews
2 packed T. chopped fresh basil
2.5 ounces baby arugula
2 T. nutritional yeast
3 T. olive oil
1 T. lemon juice
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