Created by ellie on October 16, 2016
Step 1: Place beans in a large bowl and cover with cold water and soak overnight; drain beans.
Step 2: In a large skillet over high heat heat one tablespoon oil; add pork in batches and brown on all sides; transfer to a large pot; season with salt and pepper.
Step 3: Heat remaining oil (1 tablespoon) in skillet over medium-low heat and add onion, carrot, celery and garlic; saute until soft (10 minutes); transfer vegetables to the pot with the pork.
Step 4: Pour 1 cup broth into skillet and bring to boil; scrapping up the brown bits; add to pot along with the remaining 4 cups broth, beans, tomatoes and sage; cover pot and simmer for 1 hour; stirring occasionally. Uncover pot and simmer for 15 minutes; add squash and simmer until all are tender (30 minutes). Season with salt and pepper.
Step 5: Transfer to bowls and garnish with parsley to serve.