In a large pot or cast iron dutch oven, sauté the shallot, garlic, and thyme in olive oil over medium/low heat until translucent and aromatic.

Add the soaked white beans, chicken stock, and parmesan rind. Bring to a low simmer and cover. Simmer the beans for 1 1/2 to 2 hours until they are tender and creamy.

Remove and discard the rind and any thyme stems, taste and season with salt. Ladle the beans and broth into bowls. Top with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of lemon. Serve with a thick slice of toasted bread and freshly grated parmesan.