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Heat the olive oil in a large saucepan over medium-high heat. After a minute, add the chopped onion and sauté for about 3 minutes until it becomes soft.
Next, add the chopped celery, carrots, red peppers, garlic, and tomato purée. Continue to sauté for another 5 minutes, stirring regularly.
Once the vegetables have softened, deglaze the pan by adding the white wine, chopped tomatoes, and the prepared vegetable stock. Stir until everything is well mixed.
Incorporate the lemon zest, ground cinnamon, and bay leaves. Season with salt and pepper to taste, then stir to combine. Reduce the heat and let the sauce simmer for 10 minutes.
While the sauce is reducing, preheat your oven to 200°C fan (425°F), or Gas Mark 7.
In a deep baking dish (approximately 25 × 32cm/10 × 12½in), place the butter beans along with their bean stock. Pour the cooked sauce over the beans and sprinkle the chopped parsley on top.
Gently mix everything together, then crumble the feta cheese over the mixture, ensuring most of the surface is covered.
Bake in the preheated oven for 12–15 minutes, or until the feta is melted and golden brown on top.
Serve warm, ideally with a side of crusty bread and Kalamata olives. Any leftovers can be stored in an airtight container in the refrigerator and enjoyed the next day.