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In large saucepan, heat the olive oil until shimmering.
Add the onions, garlic and rosemary and crushed red pepper and season with salt and pepper
Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes.
Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized (about 15 minutes longer)
Stir in the beans, parsely and water and simmer till stewy, about 5 minutes.
Stir in the cheese and season with salt and peppar.
Serve at room temperature with crusty bread.
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