30-MINUTE DON’TCALL-IT-TUSCAN WHITE BEAN AND PARMESAN SOUP Given the grim history of the usage of the word, I’m not positive that there’s actually anything Tuscan about this bean soup, but it’s delicious nevertheless The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers Much like simmering chicken bones, a Parmesan rind will add both flavor and body to the mix The difference is that this takes only minutes to reach excellence That, and plenty of good olive oil for drizzling SERVES 4 2 tablespoons extra-virgin olive oil, plus more for serving 1 medium onion, finely diced (about 1 cup) 2 medium carrots, peeled and finely diced (about 1 cup) 2 stalks celery, finely diced (about 1 cup) 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons) ½ teaspoon red pepper flakes 4 cups homemade or low-sodium canned chicken stock Two 15-ounce cans cannellini or great northern beans, with their liquid Four 6-inch sprigs rosemary, leaves removed and finely chopped, stems reserved One 3- to 4-inch chunk Parmesan rind, plus grated Parmigiano-Reggiano for serving ... 1 medium onion, finely diced (about 1 cup) 2 medium carrots, peeled and finely diced (about 1 cup) 2 stalks celery, finely diced (about 1 cup) 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)... Microplane (about 4 teaspoons) ½ teaspoon red pepper flakes 4 cups homemade or low-sodium canned chicken stock Two 15-ounce cans cannellini or great northern beans, with their liquid Four 6-inch sprigs rosemary, leaves removed and finely