Heat the extra virgin olive in a wide pot over medium heat. Add the diced onion and cook, stirring often, until well-browned, about 8-10 minutes. Season with salt and pepper.
Melt the butter into the onions. Once melted and frothy, add the cherry tomatoes and capers and cook for 3-5 minutes until the tomatoes begin to split and the capers turn golden.
Add the garlic and crushed red pepper and cook for 1 minute until fragrant.
Prepare the Broth:
Deglaze the pan with the white wine and bring to a boil. Stir frequently. Boil for 3-4 minutes or until the wine begins to reduce. Add the stock and the beans and bring to a boil. Season with salt, pepper, and crushed red pepper to taste. Reduce heat and simmer for 20 minutes. Taste and season again.
Add the Zucchini Noodles:
Bring the broth back to a boil and add the zucchini noodles. Cook for 4-5 minutes or until just softened. Season again to your preferences. Turn off the heat.
Divide the noodles between shallow bowls and ladle the broth on top. Serve with grated parmesan cheese, if desired. Enjoy!