Parmesan Braised Gigante Beans with Turkey

Ingredients

• 2 cups dried gigante beans
• ¼ cup extra-virgin olive oil
• 1 medium-size (8-ounce) yellow onion, finely chopped (about 1 1/3 cups)
• 1 medium (2-ounce) celery stalk, finely chopped (about 1/3 cup)
• 1 small (2-ounce) carrot, peeled and finely chopped (about 1/3 cup)
• ¼ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 4 medium garlic cloves, finely chopped (about 1 1/2 tablespoons)
• 2 teaspoons fennel seeds
• 8 cups Leftover Turkey Broth (see Note) or lower-sodium turkey or chicken broth
• 1 (20-ounce) cooked bone-in, skin-on turkey leg quarter
• 1 (4-ounce) Parmigiano-Reggiano cheese rind
• 2 (5-inch) thyme sprigs, plus fresh thyme leaves, for garnish
• 2 (5-inch) sage sprigs
• 2 (5-inch) rosemary sprigs
• 2 fresh or dried bay leaves
• Crushed red pepper, for garnish

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