Heat a generous splash of olive oil in a large skillet over medium heat. Add the finely chopped onion and stir for about 5 minutes until translucent.

Introduce the minced garlic and cook for an additional 1-2 minutes, stirring constantly, until the garlic is pale.

Stir in halved cherry tomatoes and a pinch of red pepper flakes. Cook for 4-5 minutes until the mixture starts bubbling and thickens.

Gently fold the butter beans into the skillet, ensuring they are well coated with the tomato mixture.

Pour in the vegetable broth and bring to a gentle simmer. Cook for around 5 minutes until the beans are warmed through.

Lower the heat and stir in the heavy cream and grated parmesan cheese. Let it simmer for another 3-4 minutes.

Season generously with salt and pepper. Adjust consistency if necessary by adding broth or cream.

Stir in freshly chopped basil, parsley, lemon zest, and a squeeze of lemon juice. Remove from heat.

Serve warm, garnished with extra parmesan cheese and fresh herbs. Enjoy!