Combine the vegetable stock, pumpkin puree, herbes de Provence, and a big pinch of salt in a medium or large pot. Whisk to combine, then set the pot over medium high heat. Bring the mixture to a boil, then add the dry polenta and drop the heat to medium. Whisk the polenta continuously. Once the polenta has thickened and starts to sputter after about 5 minutes, place the lid on the pot and reduce the heat to low. Cook the polenta without disturbing it for 15 minutes. After 15 minutes, remove the lid and whisk in the butter. Taste and season with more salt as needed.

While the polenta cooks, heat a large pan over medium heat. Add the olive oil. Once it’s shimmering, add the shallot and cook until softened and just starting to turn golden, about 2-3 minutes. Add the garlic and cook for 1 minute, stirring continuously. Add the drained white beans and kale along with black pepper and sea salt to taste. Cook, stirring every minute or so, until the kale is wilted and the beans are warmed through. If the pan starts to look dry, add a splash or two of the broth.

Spoon polenta onto the bottom of each bowl then top with a mound of the kale and white bean mixture. Garnish with lemon zest.