1smallzucchinisliced in thin strips with a vegetable peeler
4ozfresh Parmesan shards
1 ½tbsplemon zest
In a large bowl, cover the dried beans with 4 inches of water. Cover and soak in the refrigerator overnight, about 8 hours. After they are soaked, drain the beans and add them to a large stockpot with 6 cups water, 1 sprig of rosemary, 5 sage leaves, and bay leaves. Bring to a boil. Reduce to a slow boil and cook until the beans are tender and creamy on the inside, 60-90 minutes.
Once the beans are almost finished cooking, in a large skillet heat oil over medium-low heat. Add the onion, chili flakes, salt, pepper, remaining rosemary, remaining bay leaves, remaining sage, and garlic. Cook until the onion is softened, 5 minutes.
When ready, drain the beans, discard the herbs, and add the beans to the olive oil. Stir and coat the beans in the oil mixture. Remove from the heat and allow to cool for 15 minutes.
To the slightly cooled beans, add the ribbons of zucchini, arugula, and Parmesan. Stir and serve with a fresh squeeze of lemon juice, lemon zest, and Parmesan on top.