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.
Image and recipe courtesy of bonappetit.com
INGREDIENTS
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
RECIPE PREPARATION
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.