Add the beans to a large bowl and cover with water. Soak for 8 hours or overnight then pick through the beans and drain.

Heat a large Dutch oven or heavy bottomed pot with a lid over medium heat, add the oil and heat through. Add the onion and sauté until tender, stirring occasionally, about 6 minutes. Add the garlic and continue to sauté until fragrant, about an additional 30 seconds.

Add the beans, rosemary, crushed red pepper, Parmesan rind, vegetable broth and 4 cups (946g) of water. Bring the beans to a boil over medium heat, then lower heat to medium-low and cover.

Simmer until the beans are tender, about 3 hours. Check occasionally and add more water if necessary to keep the beans covered by about ½” (1.3cm) of liquid. When the beans are tender, remove the stems from the rosemary, then remove the Parmesan rind and discard both. Season with salt and pepper to taste.

Ladle into serving bowls topped with grated Parmesan cheese.