| 1 | Soak beans overnight in plenty of water to cover. |
| 2 | Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf. |
| 3 | Bring to a boil and skim off any foam that rises. |
| 4 | Reduce heat, cover, and simmer for 1 hour. |
| 5 | Add 2 tsp. salt; continue to simmer. |
| 6 | Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks. |
| 7 | Cook, stirring, until leeks soften, about 5 minutes. |
| 8 | Add the pumpkin and garlic and sprinkle with ?tsp. salt. |
| 9 | Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften. |
| 10 | Ladle in some stock from the beans. |
| 11 | Stir together and transfer the pumpkin mixture to the bean pot. |
| 12 | Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy. |
| 13 | Taste; adjust salt and add pepper. |
| 14 | Remove the bay leaf and cloves from the onion. |
| 15 | Return the onion to the soup. |
| 16 | Put the soup through the fine or medium blade of a food mill and return to the heat. |
| 17 | Stir in the slivered sage and heat through gently, stirring. |
| 18 | Serve, garnishing each bowl with additional fresh sage. |
