Prepare ingredients: drain and rinse the canned cannellini beans and set in a bowl; halve the cherry tomatoes; thinly slice the garlic; roughly chop the escarole or baby spinach; zest the lemon. Rinsing removes excess sodium and the canning liquid flavor; zest and tomatoes are prepped so you can work quickly once the pan is hot.

Heat 2 tablespoons of the olive oil in a wide, heavy skillet over medium-high heat until it shimmers. A wide pan gives more surface area for the tomatoes to sear evenly; shimmering oil indicates it's hot enough to create a quick Maillard reaction without smoking.

Add the halved cherry tomatoes cut-side down in a single layer (work in two batches if necessary to avoid overcrowding). Leave undisturbed for 2–3 minutes until the cut side caramelizes and darkens in spots. Searing concentrates their sugars and creates savory, slightly smoky flavor that contrasts with the creamy beans.

Season the seared tomatoes lightly with a pinch of salt and flip to warm through for 30 seconds; remove tomatoes to a bowl and set aside. Removing them early prevents overcooking while you build the stew base.

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pan. Add the thinly sliced garlic and cook, stirring, for 30–60 seconds until fragrant and just turning pale-golden. Keep the heat moderate: garlic browns and turns bitter quickly, but gently toasting it in oil infuses the base with an aromatic backbone.

Add the drained cannellini beans and stir to coat with the garlicky oil. Sauté for 1–2 minutes to warm the beans through and begin flavor transfer; this step helps the beans absorb oil and aromatics so they taste more integrated.

Pour in the vegetable stock and use a wooden spoon to gently press about one-third of the beans against the pan to break them up and release starch — this will naturally thicken the broth. Bring the mixture to a gentle simmer and cook 3–4 minutes. Smashing some beans creates a creamy body without needing cream or long cooking.

Stir in the chopped escarole (or baby spinach). The greens will wilt quickly in the hot broth — stir and fold until just tender, 1–2 minutes for spinach or 2–3 minutes for heartier escarole. Adding greens at the end preserves color, texture and nutrients while integrating their bitter-green note.

Return the seared cherry tomatoes to the pan, folding them gently into the beans and greens. Taste and adjust seasoning with sea salt and freshly ground black pepper. Reintroducing the tomatoes at the end ensures their seared edges remain intact and their bright acidity cuts through the richness.

Turn off the heat and stir in half the shaved Pecorino Romano to melt slightly into the stew, then plate. Finish each serving with the remaining Pecorino, a generous sprinkle of lemon zest, a pinch of crushed red pepper, and an optional drizzle of good olive oil or flaky sea salt. The Pecorino adds savory-salty umami; lemon zest and red pepper lift and brighten the overall dish.

Serve immediately in shallow bowls with crusty bread on the side to soak up the broth. Encourage diners to stir the finishing toppings into each bowl so the cheese melts and the lemon aroma disperses.