In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Once bubbling, add 4 minced garlic cloves, 1 teaspoon Italian seasoning, 0.5 teaspoon ground black pepper, and 0.5 teaspoon smoked paprika. Sauté for 1-2 minutes until garlic becomes soft and fragrant.

Stir in 1 cup of vegetable broth and 4 ounces of cream cheese, mixing until the cream cheese is fully melted. Drain and add 2 cans of butter beans, gently folding into the mixture. Let simmer uncovered for 10-15 minutes, stirring occasionally until the sauce thickens.

Remove from heat and stir in 0.5 cup of shredded Parmesan cheese, mixing until melted and evenly distributed. Serve warm.