1. Roast the tomatoes and croutons
Preheat the oven to 200°C. Toss the vine tomatoes with a drizzle of olive oil and a pinch of salt, then spread them out on a baking tray lined with parchment paper. Slice the sourdough bread into cubes, toss with olive oil and salt, and place them on the other side of the tray. Roast for 20 minutes, until the tomatoes are soft and bursting and the croutons are golden and crispy.

2. Start the base of the stew
Heat 2 tablespoons of olive oil in a large pan. Add the garlic, shallot, fennel, and a pinch of chili flakes. Sauté for about 5 minutes, until the fennel softens slightly. Stir in the tomato concentrate and cook for another minute. Meanwhile, place the saffron in a small bowl with a splash of boiling water and let it infuse.

3. Add the beans and broth
Pour in the butter beans—one can with its liquid, the other drained and refilled with tap water. Crumble in the vegetable stock cube and strain in the saffron-infused water. Let the stew simmer gently.

4. Finish the stew
Stir in three-quarters of the roasted tomatoes. Season with salt, pepper, and a splash of lemon juice. Add half of the chopped parsley, the butter, and half of the grated Parmesan. Stir well to combine.

5. Serve and garnish
Ladle the stew into deep bowls. Top with the crispy croutons, a drizzle of olive oil, a sprinkle of chili flakes, and the remaining parsley and Parmesan.