Heat a generous splash of olive oil in a large skillet over medium heat. Once shimmering, add your finely chopped onion and sauté for about 5 minutes, stirring occasionally until they become translucent and slightly softened.

Next, incorporate minced garlic into the skillet and cook for 1-2 minutes, making sure to stir frequently until it becomes fragrant but not browned.

Stir in halved cherry tomatoes and a pinch of crushed red pepper flakes, continuing to sauté for approximately 4-5 minutes, until the tomatoes soften and burst.

Add the rinsed butter beans to the skillet, gently mixing them into the tomato mixture to ensure they get well-coated.

Pour in the vegetable broth and bring everything to a gentle simmer for about 5 minutes, stirring occasionally.

Stir in heavy cream and grated Parmesan cheese, allowing the sauce to simmer for an additional 3-4 minutes until it thickens slightly.

Season with salt and pepper to taste, stirring well to incorporate. Add a splash more vegetable broth if the sauce appears too thick.

Remove from heat and fold in fresh basil, parsley, lemon zest, and juice.

Serve warm, garnished with extra Parmesan and fresh herbs.