Heat extra virgin olive oil, then add diced onion and cook, or until translucent. Addchopped garlic and red pepper flakes, then cook.
Add diced tomatoes, rinsed, drained white beans, chopped rosemary, Kosher salt, and freshly ground black pepper, then stir. Tuck in the parmesan rind and bay leaf.
Simmer, then taste and adjust seasoning as needed. Remove the bay leaf and parmesan rind.
Serve immediately with a drizzle of extra virgin olive oil, shaved Parmigiano Reggiano, and sea salt.