White Bean Soup with Parmesan Rinds and Gremolata

Leave a pot of this hearty soup simmering on the back of the stove on a Saturday morning as you go about other chores. Although some beans can be soaked for as little as three or four hours, the dryness of beans is unpredictable, so it’s always a good idea to soak them overnight. The parmesan rinds are not essential, but they make a delicious addition to this soup. As you use up your wedge of Parmigiano-Reggiano, cut the hard rinds into ¼-inch strips and freeze them in a plastic container.