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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.
