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In a large pot, melt the butter with the olive oil over medium heat.
Add the thinly sliced onions to the pot and cook until frizzled and caramelized, about 20 minutes.
Add the minced garlic and cook for an additional 1-2 minutes.
Using a potato masher or the back of a spoon, lightly crush half of the white beans.
Add the crushed beans and whole beans to the pot, stirring to combine.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low and simmer for 15-20 minutes, until the stew has thickened slightly.
Season with salt and pepper to taste.
Serve the stew hot, garnished with fresh parsley.