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Heat the olive oil in a 3.5-quart saute pan over medium-high heat. Stir in the onion and saute until translucent, about 3-5 minutes.
Stir in the minced garlic, Italian seasoning, red pepper, flakes, and sea salt.
Add the broth, coconut milk, and vegan parmesan. Bring to a simmer for 5-8 minutes to thicken. Stir in the butter beans and cook another 2-3 minutes or until the beans are warmed through.
Turn off the heat and stir in the lemon juice and parsley. Serve with sourdough for dipping or spoon over top of pasta.