-
1
First simmer beans.
-
2
Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf.
-
3
Bring to a gentle boil, reduce heat and simmer 45 minutes.
-
4
Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes.
-
5
Beans should be almost tender.
-
6
Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
-
7
While beans are simmering you can make tomato base.
-
8
Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery.
-
9
Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks.
-
10
Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt.
-
11
Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste.
-
12
Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant.
-
13
Remove from heat until beans are ready.
-
14
Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer.
-
15
Cover and simmer over low heat for 30 minutes.
-
16
Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender.
-
17
Taste, adjust salt, and add freshly ground pepper to taste.
-
18
Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two.
-
19
Serve, topping each bowl with freshly grated Parmesan.
