1. Heat the olive oil in an 8-quart soup pot or stockpot
over medium-high heat. Add the onion, celery,
bell pepper, 1 teaspoon of the salt, and 1⁄4 teaspoon of
the black pepper and cook, stirring, until the vegetables
are tender, about 6 minutes. Add the garlic, dried
Italian herbs, and crushed red pepper and cook, stirring,
until fragrant, about 1 minute. Add the stock,
beans, Parmesan rind, bay leaf, and water and bring
to a low boil. Reduce the heat to simmer gently and
cook, partially covered and stirring occasionally, until
the beans are tender, 45 to 60 minutes.
2. Using a slotted spoon, transfer about 1 cup of the
beans from the pot to a small bowl and mash them
with the back of a spoon. Return the mashed beans to
the soup and add the remaining 1 tablespoon salt.
Bring to a simmer over medium-high heat and continue to
cook, uncovered, until the broth thickens slightly, about
15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.
Yield: 13 cups, about 6 servings