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.

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.