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In a large, heavy-bottomed pot over medium heat, heat oil. Add garlic cloves and cook until lightly golden, 2 to 3 minutes, then add pepper flakes and cook 1 minute longer.
Add soaked beans, 6 cups of water, and parm rind (if using) to pot and bring up to a boil. Reduce to a simmer and let cook, stirring occasionally, until beans are cooked through, 25 to 35 minutes.
Meanwhile, make herb sauce: in the bowl of a food processor or blender, combine basil and parsley and blend until finely chopped. Add olive oil and blend until mixture is smooth, then transfer to a bowl and stir in lemon zest and juice. Season to taste with salt and pepper flakes.
If used, remove parm rind from beans, and season to taste with salt. Transfer beans to serving bowl, spoon over herb sauce, and freshly grate parm over top, if using. Serve warm.