Tomato and White Bean Soup with Saffron and Parm

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 cup peeled and slivered shallots
• 2 large garlic cloves, peeled and minced
• 2 small dried peperoncino intero (whole; Italian hot chile pepper); I've included a picture of the size ones I use; you can also substitute a generous pinch of crushed red pepper
• 7 cups canned diced tomatoes with their juices
• zest of 1 lemon
• 1/2 teaspoon kosher salt
• small handful of fresh basil, chopped
• a pinch of saffron threads
• 1 Parmesan rind, approximately 1.5x2 or 1.5x3"(this is a very important element; if you don't save your cheese rinds, ask the cheese monger at your local market. Whole Foods, for example, sells Parm rinds)
• 1 can of cannelini (or Great Northern or white) beans, drained and rinsed

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