Dip your ladle into this recipe for a taste of Northern Italy. Dried white beans get cooked with vegetable stock, Parmesan cheese rinds, and onion halves. The Parmesan rind flavor really comes through in the finished soup, and the tomatoes, lemon zest, and baby spinach which get stirred in later give the umami-rich beans a nice pop of brightness. The results are full-bodied, but in no way muddy or earthy. Non-vegetarians can certainly add some thinly sliced prosciutto to the soup right at the end, but this meat-free offering is hearty enough to satisfy even the most carnivorous souls.