The perfect transitional dish from Bon Appetit, this veggie heavy soup is fresh enough for a late Summer night but hearty enough to warm you up on a crisp Fall day.
Note: the original recipe calls for ham hock and chicken broth. We’re adapting it for our vegetarian friends, but you can find the link to the Bon Appetit version here.
1 pound dried navy or cannellini (white kidney) beans
¼ cup plus 2 Tbsp. olive oil plus more for drizzling
1 large onion, finely chopped
2 leeks, white and pale-green parts only, finely chopped
2 small celery stalks, chopped
2 cloves garlic cloves, finely chopped
1 butternut squash, peeled, cut into ½” pieces
1 pound green beans, trimmed, cut into 1” pieces
8 cups vegetable broth
1 pound small pasta (such as tiny shells or pipette)
1 cup chopped fresh flat-leaf parsley, divided
2 bunches flat-leaf spinach, thick stems removed
Place navy beans in a large pot; add cold water to cover by 2”. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
Heat ¼ cup oil in another large heavy pot over medium-low heat. Add onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
Add squash, green beans, navy beans (with soaking liquid), and broth, to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1½–2 hours.
When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 Tbsp. oil.
Add spinach and parsley to soup. Divide soup into bowls and add pasta.* Enjoy!
*If storing soup, be sure to store pasta and soup separately, always adding pasta just before serving. This will keep the pasta from getting soggy.