In a large skillet, heat 2 tablespoons of high-quality extra-virgin olive oil over medium heat. Once shimmering, add one finely chopped medium onion and sauté until translucent, about 5 minutes.

Next, add 3 minced garlic cloves to the pan, cooking for an additional 1–2 minutes.

Combine 2 cups of halved cherry tomatoes and ½ teaspoon of red pepper flakes into the skillet. Cook for 4–5 minutes, allowing the tomatoes to soften and release their juices.

Gently fold in 2 cans of drained and rinsed butter beans, ensuring each bean is coated in the tomato mixture. Continue cooking for 2–3 minutes.

Pour in 1 cup of vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.

Lower the heat and add ½ cup of heavy cream and ½ cup of grated Parmesan cheese into the skillet. Simmer for another 3–4 minutes, stirring until the sauce thickens.

Season the dish with salt and pepper to taste, adjusting the flavors as needed.

Remove the skillet from heat, stir in a handful of chopped fresh basil and parsley, along with the zest and juice of one lemon.

Dish out your creamy Tuscan Marry Me Butter Beans warm, garnished with extra Parmesan and fresh herbs.