Tomato and White Bean Soup with Saffron and Parm

Name: 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