In a skillet over medium heat, heat olive oil. When oil shimmers, add in chili paste, finely diced shallots, minced garlic, and paprika. Sauté 3-5 minutes.
Add in chopped sundried tomatoes and tomato puree. Cook the mixture for 1-2 minutes. You can add a splash of water as needed if things are sticking to the pan.
Pour in the veg stock then stir in the herbs, drained and rinsed butter beans, and sliced kale. Bring the mixture to a simmer, then reduce heat slightly, cover, and allow to simmer for about 5 minutes, until the kale is nicely wilted.
Add in the cream and nutritional yeast. Allow the mixture to come back up to a simmer, and simmer until it thickens to your preferred consistency.
Stir in fresh basil and the juice of half a lemon. Taste and adjust salt to preference. Serve with crusty bread for dipping.