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