Bean Soup With Winter Squash

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1 pound dried emergo, borlotti or pinto beans, picked over and rinsed

3 quarts plus 1 cup water

1/2 cup chopped canned Italian tomatoes

2 garlic cloves, crushed

1/4 cup chopped celery leaves

Large pinch of dried oregano

1/2 cup extra-virgin olive oil


1 medium onion, finely chopped

One 2-pound butternut squash, peeled and cut into 1-inch chunks

Crushed red pepper

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