Tomato And White Bean Soup With Saffron And Parm

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   ["In a heavy-bottomed pot set over medium heat, pour the olive oil. When it's warm, add the shallots, garlic, and peperoncini. Stirring regularly, cook until the shallots and garlic are soft and fragrant but not brown. This will take several minutes.", "When things are golden and lovely, add the tomatoes and their juices, the lemon zest, kosher salt, chopped basil, saffron and cheese rind. Stir to evenly incorporate everything. Adjust the heat, if necessary, to maintain a gentle simmer. Cook for 20-30 minutes, tasting as you go. Does the flavor seem to be growing more complex? Are the various flavors coalescing? The answers need to be yes, so if not, keep cooking gently and stirring regularly. 20-30 minutes is sufficient on my stove.", "When you are satisfied with the taste, add the beans and stir to combine them into the soup. Cook another 5-10 minutes to make sure the temperature is consistent throughout. Serve immediately or let cool and then refrigerate until you want it.

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   You can make this up to two days ahead! And, it's easily doubled. Just use a larger pot."]

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