Step 1

Heat the oil in a large saucepan over medium heat. Sauté the onion until it is soft and translucent, about 7-8 minutes. Add the garlic. After 30 seconds – 1 minute when the garlic becomes fragrant, stir in the beans, tomatoes, vegetable stock, salt, pepper, red pepper flakes, rosemary and the Parmesan rind, if using.

Step 2

Increase the heat and bring the mixture to a boil. Then reduce the heat and allow the soup to simmer for 20 minutes until it has thickened. Add the rapini and simmer for 3-5 minutes letting it wilt. Discard the rosemary sprigs and Parmesan rind.

Step 3

Divide the soup into bowls and top with shaved parmesan, parsley and a sprinkle of black pepper.