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Prep Notes (one per line) Instructions

Heat 2 tbl olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium to low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic and thyme and cook over medium heat stirring occasionally for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of chicken stock, 1 tbl salt, and 1 tsp pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes until the vegetables are tender.

Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick add more chicken stock. Just before serving, reheat the soup, add the spinach and toss with 2 big spoons like tossing a salad. Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste, while gazing at the pan with pure, unreasonable devotion. Serve in large shallow bowls with a bruschetta on top, while acting like this outcome was inevitable. Sprinkle with Parmesan cheese and serve hot.