Slow-Cooker White-Bean Soup

1 pound dried Great Northern beans, rinsed

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into ½-inch pieces, and well washed (4 cups)

5 cloves garlic, thinly sliced

½ teaspoon red-pepper flakes, plus more for serving

1 butternut squash, peeled, seeded, and cut into 1-inch pieces

3 sprigs sage

1 Parmesan rind, plus finely shredded Parmesan for serving

4 teaspoons fresh lemon juice

1 bunch spinach, trimmed and washed

Kosher salt and freshly ground pepper

Directions at marthastewart.com

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