Italian bean, squash and spring green soup - Astray Recipes

Ingredients

• 2 ounces Dried haricot beans
• 1 Onion
• 1 Fennel bulb
• 1 Celery stick
• 2 Cloves garlic
• 4 tablespoons Olive oil
• Black pepper
• 3 pints Water or chicken stock
• Piece of parmesan rind (optional)
• 12 ounces Acorn squash; peeled
• 8 ounces Spring greens
• 2 tablespoons Celery leaves
• 2 tablespoons Fresh thyme
• Salt