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In a bowl, mix together the sliced red onion, olive oil, pressed garlic, lemon zest, lemon juice, sumac, kosher salt, and chopped parsley to create the red onion parsley salad.
In a pot, heat some olive oil and add the smashed garlic cloves and finely chopped shallots. Cook until they are softened.
If you are using sardines, add the drained sardines to the pot and cook for about a minute.
Stir in the lemon zest, kosher salt, ground pepper, sumac, and ground turmeric, ensuring everything is well combined.
Pour in the white wine and let it simmer for a few minutes until it reduces slightly.
Add the drained and rinsed butter beans along with the chicken or vegetable broth to the pot, stirring everything together.
Introduce the parmesan rind into the mixture and bring it to a simmer. Cook for approximately 20 minutes to allow the flavors to meld.
Serve the butter beans warm, garnished with the red onion parsley salad and pieces of toasted sourdough.