Preheat oven to 425°F. Place the tomatoes on a baking sheet, drizzle with olive oil, and season with rosemary, salt, and pepper. Roast for 20 minutes.
While tomatoes are roasting, heat butter in a saucepan over medium-high heat. Add shallots, garlic, sun-dried tomatoes, red pepper flakes and season with salt. Cook for 5 minutes.
Add the beans, broth, and Parmesan rind. Reduce to low heat and cook until the tomatoes are removed from the oven.
Add roasted tomatoes to stew and simmer for an additional 10 minutes.
Stir in spinach and remove from heat. Remove Parmesan rind and stir in ½ cup Parmesan cheese. Season with salt and pepper.
Garnish with remaining Parmesan cheese, parsley and serve with toasted sourdough baguette, if desired.