Heat oven to 425F. In small bowl, toss parsley & lemon zest until well combined
In large baking dish, toss tomatoes with 1/4 cup oil and thyme; season well with salt & pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20-25 min.
When tomatoes are almost done roasting, heat 2 Tbsp oil in large (12inch), deep skillet or dutch oven over medium. Add onion, garlic, red pepper flakes, and cook until onion is softened and garlic is fragrant, 4-5 min. Stir in rinsed beans & broth and bring to simmer. Gently smash about 1/2 cup of the beans so they slightly thicken the broth.
when tomatoes are finished roasting, add them directly to the stew, along with any juices that have been released. Sinner 5-10 min more. Season to taste.
Ladle into bowls. Top with lemon-parsley.
source: https://cooking.nytimes.com/recipes/1020926-roasted-tomato-and-white-bean-stew