Zucchini, Asparagus, and Chard in Basil and White Bean Sauce

Ingredients

• 2 cup cooked white beans, rinsed and drained
• 1 cup vegetable stock
• 1/2 cup heavy cream, or as desired
• 1 bunch Swiss chard, stemmed
• 3 tablespoons water
• 2 zucchini, chopped
• 1/2 bunch (see note) asparagus, trimmed of tough ends
• 1 to 2 tablespoons butter
• 1/2 cup prepared pesto (the original recipe calls for homemade pesto but my hostess made it with purchased pesto and it was fine)