In a medium saucepan, melt 2 tablespoons of butter over low heat until it's fully liquid and frothy.

Add 2 sliced leeks and 2 cloves of minced garlic, stirring to coat them in the melted butter. Sauté for 8-10 minutes until soft and translucent.

Pour in 0.5 cup of white wine and allow it to simmer for 3-5 minutes until liquid thickens and alcohol scent dissipates.

Stir in the drained butter beans and 1 cup of vegetable stock, gently combining them into the mixture and simmering for another 5 minutes.

Add 1 cup of shredded cheddar cheese and stir until melted into a creamy consistency.

Reduce heat to low and let it cook for another 8-10 minutes, stirring occasionally to prevent sticking.

Just before serving, squeeze in the juice of half a lemon, add the zest, sprinkle with grated Pecorino cheese and fresh parsley.