Calico Chowder

In a large pot, combine beans and 6 cups water. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse.*

In a 5- to 6-quart Dutch oven, heat oil over medium-high. Add fennel, celery, onion and carrots. Cook and stir until golden and tender, about 5 minutes. Add garlic; cook 1 minute more. Add broth, thyme, bay leaves, salt and pepper. Stir in reserved beans and bring to a boil; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Remove thyme and bay leaves.

Stir in squash, potato and sage. Cover and simmer until squash is just tender, about 20 minutes. In a small bowl, whisk together cream and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve garnished with parsley.