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1
Soak the beans overnight, or for at least 6 hours, in enough cold water to cover.
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2
Drain and transfer to a large pot or Dutch oven.
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3
Add the water and bay leaves.
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4
Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes.
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5
Add 1 tablespoon of the salt and cook 10 more minutes.
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6
Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes.
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7
Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage.
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8
Let stand 30 minutes.
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9
Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat.
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10
Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes.
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11
Add the squash and cook for 10 more minutes.
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12
Season with the remaining tablespoon of salt, and the black and Aleppo peppers.
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13
Remove from the heat and set aside.
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14
Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth.
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15
Using a rubber spatula, scrape the puree into the pan with the vegetables.
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16
Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes.
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17
Taste and adjust the seasoning if desired.
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18
Serve the soup in warm bowls, topped with the croutons.
