Place the rinsed beans in a large bowl and cover them with 2 inches of water. Cover the bowl with plastic wrap and soak overnight.
The next day, pour the tomatoes and their juices into a slow cooker. Using a potato masher, crush the tomatoes into bite-size pieces.
Strain the beans and stir them into the slow cooker. Pour in the vegetable stock, then stir in ½ teaspoon salt. Cover and cook on high for 5 hours.
Heat the olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, then sauté until translucent, about 3 minutes. Add the celery and cook until the onions are golden, 8 to 10 minutes. Stir in the garlic, thyme, rosemary and crushed red pepper, and cook for 2 minutes. Stir in the white wine and cook until reduced, about 2 minutes.
After the beans have cooked for 5 hours, remove and mash about ½ cup of the beans, then return to the slow cooker. Transfer the onion mixture to the slow cooker and stir to combine. Cover and continue to cook until the beans are cooked through, about 1 hour more.
Season the stew with salt and black pepper. Divide among serving bowls, top with grated Parmesan cheese and chopped parsley leaves. Serve with bread and enjoy!