Soak the beans overnight. Drain, cover with water in a saucepan and simmer for 40 minutes or until tender (or use 4oz tinned haricot beans). Chop the onion, fennel and celery. Finely chop the garlic. Heat the oil in a large pan and add these vegetables. Season with lots of black pepper and fry over a medium heat until softened (about 10 minutes). Add the water or stock. Bring to the boil. Add the beans with their cooking liquid and the parmesan rind if you have it and simmer for 20 minutes. Meanwhile, peel the squash and cut into 1 inch chunks. Roughly chop the spring greens. Finely chop the celery leaves and strip the thyme leaves. Add the squash and greens to the soup. Return to the boil and simmer for 5 minutes. Add the celery leaves and thyme and simmer for another 5 minutes. Check squash and greens for doneness. Taste and add salt as necessary. Serve in large bowls with best olive oil drizzled on the surface (not absolutely necessary) and grated parmesan on the side. Notes: The original recipe said to use pumpkin. I used acorn squash. It also said that Italian black cabbage or Swiss chard could be substituted for the spring greens. Posted to FOODWINE Digest by Piers Thompson on Sep 12, 1997