Bring 3 cups water to a boil in 2-3 qt. saucepan. Add 3/4 cup white beans and boil for 2 minutes. Remove from heat and let the beans soak for 1 hour. Then return pan to stove and simmer uncovered for 1-1 1/2 hour until tender.
In a heavy soup pot sauté 1 cup each yellow onions, celery, and leeks until soft.
Add 1 1/2 cup chopped mushrooms and sauté until soft.
Add 1 1/2 cup diced carrots, and 1 tablsp. finely chopped garlic stirring for 1 minute. Watch that the garlic does not burn.
Add 1 28 oz. can of fire roasted crushed tomatoes.
Add 3 quarts of water, 1/2 cup chopped celery leaves and 1 1/2 cup diced boiling potatoes.
Add 1 tblsp salt and fresh black pepper to taste and simmer for 15 minutes.
Add 1/2 cup broken pieces of spaghetti, 1/4 tsp saffron threads, 1/4 tsp cayenne and 1 1/2 cup fresh green beans cut in 1 inch pieces and simmer for 10 minutes more.
Add 1/1/2 cup diced zucchini and 1 tsp dried thyme and continue to simmer for 5 minutes more.
Correct the seasoning and serve with garlic sauce
Blend in a small processor 5 garlic cloves, 1/2 cup finely chopped, fresh basil and 2 tblsp. tomato paste.
Add 1/4 cup grated parmesan and 6 tblsp. Olive oil one tablespoon at a time.
Add 1/2 cup of soup stock slowly to the processor.
Serve the soup with as much of the sauce as you like with some hot country bread and extra cheese for passing.