In a large skillet, drizzle about 2 tablespoons of olive oil and heat it over medium heat for approximately 1 minute.

Add one finely chopped onion to the hot oil and sauté for about 5 minutes until it becomes soft and translucent.

Stir in 3 minced garlic cloves and sauté for an additional 1–2 minutes.

Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of smoked paprika, and a pinch of crushed red pepper flakes.

Pour in 1 cup of vegetable broth, stirring gently to combine all the flavors. Bring the mixture to a gentle simmer.

Drain and rinse 2 cans of butter beans before adding them to the skillet. Stir gently to combine.

Reduce the heat to low and pour in 1 cup of heavy cream slowly, stirring continuously to combine.

Add ½ cup of grated Parmesan cheese to the skillet and stir until melted.

Taste and add salt and black pepper as needed.

Remove from heat and garnish with freshly chopped parsley before serving.