Braised Beans and Sardines With Fennel

Name: Braised Beans and Sardines With Fennel
Cuisine: American
Ingredients: 1 fennel bulb with fronds, stalks and fronds removed; 1 lemon, halved; ¼ cup extra-virgin olive oil; 2 medium shallots, thinly sliced; 6 garlic cloves, thinly sliced; Small handful of mixed hardy herb sprigs (such as bay leaves, thyme, and/or rosemary); ½ tsp. crushed red pepper flakes; ¼ cup dry white wine; 6 cups low-sodium chicken broth; 2 15-oz. cans cannellini (white kidney) or cranberry beans, rinsed; 1 4.4-oz. tin oil-packed sardines, drained; 1 (loosely packed) cup very coarsely chopped parsley; Kosher salt; Toasted seeded bread (for serving)