Squash and Bean Minestrone with Arugula Salsa

Great recipe from Bon Appetit. Of course I had to make some substitutions since I can't just make any recipe as is. I used 1/2 lb prosciutto ends instead of the ham hock and it worked perfectly. I used zucchini instead of the squash and sugar snap pea pods instead of the green beans since I couldn't get the squash or green beans at my local store. For some reason they were out, but it didn't matter. 

While the soup is good, the salsa really makes this a special meal. I think the tomatoes are necessary even though the recipe says optional. 

This is important - because I didn't use the ham hocks, I couldn't cook the beans with the ham bone. So, to give the beans that some savory vibe, I used a couple large sprigs of sage. 

Minestrone 

2 smoked ham hocks (about 1½ lb.) or 1/2 lb. prosciutto ends
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 with leaves (from celery heart), chopped
2 cloves garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
1 pound green beans, trimmed, cut into 1” pieces
8 cups low-sodium chicken broth1 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

Arugula Salsa

2 plum tomatoes, finely chopped (optional) 
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
¼ cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
¾ cup extra-virgin olive oil plus more
¼ cup finely grated Parmesan

Directions: Remove meat from ham hocks and cut into large pieces; set meat aside. 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. Remove from heat, cover, and let stand 1 hour.

Heat ¼ cup oil in another large heavy pot over medium-low heat. Add ham hock meat, 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 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, 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 and add ¼ cup parsley and toss to coat.

Discard ham bones. Add spinach and remaining ¾ cup parsley to soup.Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.

Arugula Salsa 
Mix tomatoes, if using, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in ¾ cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.