30-MINUTE DON’T-
CALL-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.