Squash and Bean Minestrone

Ingredients

• 2.5 pounds butternut squash peeled cut into 1/2" pieces
• 1 pound .5 can cannellini beans dried white ( kidney)
• 2 small celery stalks with leaves (from celery heart), chopped
• 2 bunches flat-leaf spinach thick
• 1 cup flat-leaf parsley fresh divided chopped
• 2  garlic cloves finely chopped
• 1 pound green beans trimmed cut into 1" pieces
• 12 servings kosher salt freshly ground
• 2  leeks white finely chopped
• 8 cups chicken broth low-sodium
• 0.3 cup olive oil plus more for drizzling
• 1 large onion finely chopped
• 1 pound soup noodles (such as tiny shells or pipette)
• 12 servings arugula salsa verde (for serving)
• 1.5 pounds ham hocks smoked

Equipment

• bowl
• pot

Directions

1. Remove meat from ham hocks and cut into large pieces; set meat aside.
2. Place navy beans and ham bones in a large pot; add cold water to cover by 2". Bring to a boil, reduce heat, and simmer 2 minutes.
3. Remove from heat, cover, and let stand 1 hour.
4. Heat 1/4 cup oil in another large heavy pot over medium-low heat.
5. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
6. Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1 1/2–2 hours.
7. When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain and transfer to a large bowl.
9. Drizzle with 2 tablespoons oil and add 1/4 cup parsley and toss to coat.
10. Discard ham bones.
11. Add spinach and remaining 3/4 cup parsley to soup.
12. Divide soup among bowls.
13. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
14. DO AHEAD: Soup can be made up to 3 days ahead.
15. Let cool; cover and chill.