Spring Butter Bean Stew

To a pot add 2 tbsp olive oil and turn to medium heat. Once the pan is warm, add the garlic and shallots and saute a few minutes until shallots are softened.
Stir in the salt and pepper and sliced fennel, saute a few more minutes until softened.
Stir in lemon zest and butter beans and vegetable stock paste. Then add in the 2 cups water. Bring to a simmer and cook for 20-25 minutes on medium-low, keeping at a simmer and stirring occasionally.
While the soup is simmering, make the herb oil by using a mortar and pestle and muddling all of the ingredients together until combined. Set aside. (If you don't have a mortar and pestle, you can blend the herb oil ingredients with a blender, hand blender or food processor until combined).
After 20-25 minutes of the soup simmering, the beans should be tender. Then, taste and adjust the seasoning of the soup with more salt and pepper if desired. Alternatively, if you like more broth, add up to 1 cup more water and simmer a bit longer. Then, stir in the kale and remove from the heat.
Set the soup aside and make the toasted panko topping by adding 2 tbsp olive oil to a small frying pan over medium heat. Add the panko bread crumbs and cook until golden brown, stirring occasionally. Remove from the heat and season with a pinch of salt.
Serve the beans topped with a drizzle of the basil herb oil and scoop of panko breadcrumbs and with a big piece of crusty bread for dipping if desired.