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In a large pan over medium heat, add the olive oil and onion. Cook for 3 minutes, stirring occasionally. Then add the zucchini and garlic. Cover and cook for 7 minutes, or until the zucchini has softened.
Blanch the greens: Prepare one small bowl of boiling water and a second, larger bowl of iced water (keep it in the fridge beforehand or add ice). Add the spinach and basil to the boiling water until the greens are just wilted (about 30 seconds). Then, transfer them to the iced water until completely cooled. Remove from the iced water and add them to a blender (no need to squeeze out the excess water).
To the blender with the greens, add the cooked zucchini, onion, and garlic, along with the lemon juice, chili flakes, a pinch of sea salt flakes, nutritional yeast, and hemp seeds. Blend until smooth.
Add the butter beans and sauce to the pan, and cook for 5 minutes, stirring regularly.
Optional crispy kale: Massage the kale with 1 tsp olive oil, a pinch of sea salt flakes, and the onion flakes. Cook in the air fryer for 4 minutes at 180°C.
Plate the beans and top with a dollop of yogurt, the pistachios, and crispy kale (if using). Serve with toasted sourdough or our buckwheat bread and enjoy!