Sauté garlic, shallots, zucchini + salt in olive oil until soft and lightly golden.
Add kale, cook 2–3 min more.
Blend with cream + water until smooth (don’t over-blend).
Simmer butter beans in the sauce 5–7 min until thick and coated.
Cook rice according to package.
Finish beans with lemon zest + juice, adjust salt.
Serve over rice and top with basil, parmesan, and Calabrian chili paste.
