FOR THE BEANS
6 ounces (1 cup) giant white beans such as Royal Coronas, gigandes (giant white beans), or large dried limas, washed, picked over and soaked for 4 hours or longer (no need to soak limas or large white beans)
½ medium onion
1 bay leaf
2 quarts water
Salt to taste
2 garlic cloves, peeled and crushed

FOR THE SOUP:
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large or 2 medium carrots, peeled and diced (1/2 inch dice or smaller if desired)
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1 or 2 leeks, white and light green parts only, halved, cleaned well and sliced thin
3 or 4 garlic cloves (to taste), minced
1 14-ounce can chopped tomatoes, with juice
A bouquet garni made with a Parmesan rind, a bay leaf and a couple of sprigs each parsley and thyme, tied into one of the leek leaves if desired
Salt and freshly ground pepper
1 pound winter squash, diced
Lots of chopped flat leaf parsley or basil (or both)
Freshly grated Parmesan for serving