From Melissa Hamilton and Christopher Hirsheimer/ Bon Appetit

2 smoked ham hocks (about 1½ lb.)

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 broth

1 pound small pasta (such as tiny shells or pipette)

1 cup chopped fresh flat-leaf parsley, divided

2 bunches spinach, thick stems removed

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.

DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.