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Heat 2 tablespoons oil in a large pot over medium-high heat. Add chopped onion and chopped celery; cook, stirring often, until the onion is translucent, about 5 minutes.
Add 1 tablespoon garlic, 1 tablespoon Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes.
Stir in 30 ounces rinsed beans, 2-ounce Parmesan rind (if using), 4 cups broth, ¾ teaspoon salt, ½ teaspoon pepper and 1 bay leaf; bring to a boil over high heat.
Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard the Parmesan rind (if using) and bay leaf.
Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute.
Pour the pureed soup back into the remaining soup in the pot; stir to combine.
Stir in ½ teaspoon lemon zest and 2 teaspoons lemon juice.
Divide the soup among 4 bowls; sprinkle with ¼ cup Parmesan. Garnish with 1 tablespoon parsley, if desired.