Soak the dried beans in plenty of water and leave overnight. The next day, drain the beans, place in a saucepan, cover with cold water, bring to the boil and cook for about 30 minutes.
Meanwhile, heat the extra virgin olive oil in another large saucepan, add the carrot, onion, celery, courgette, garlic and rosemary and sweat over a medium heat for about 5 minutes. Drain the beans add to the veggies with the stock and lemon peel, bring to the boil, then reduce the heat and continue to cook for about 25 minutes until the beans are cooked. About 5 minutes before the end of cooking time, stir in the lemon juice.
Remove from the heat and serve immediately with a drizzle of extra virgin olive oil and a grinding of black pepper.