Winter Minestrone & Garlic Bruschetta

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   Heat 2 tablespoons of olive oil over medium heat in a large,

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   heavy pot or Dutch oven. Add the pancetta and cook over

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   medium-low heat for 6 to 8 minutes, stirring occasionally,

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   until lightly browned. Add the onions, carrots, celery, squash,

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   garlic, and thyme and cook over medium heat, stirring

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   occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

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   Add the tomatoes, 6 cups of the chicken stock, the bay leaf,

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   1 tablespoon salt, and 11/2 teaspoons pepper to the pot.

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   Bring to a boil, then lower the heat and simmer uncovered

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    for 30 minutes, until the vegetables are tender.

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    Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick,

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    add more chicken stock. Just before serving, reheat the soup,

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    add the spinach, and toss with 2 big spoons (like tossing a

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    salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken

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    stock, add another teaspoon or two of salt to taste.

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    Serve large shallow bowls of soup with a bruschetta on top.

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    Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

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    NOTE: To cook the pasta, put 1 cup of pasta into a large pot

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    of boiling salted water. Cook according to the directions on the

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    package, drain, and set aside. You can make this soup ahead

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    and reheat it before serving. It will need to be reseasoned.

* Per serving · 4 servings · Values may vary.