Winter Minestrone

Serves 6-8

Good olive oil

4 ounces pancetta, ½-inch-diced

1½ cups chopped yellow onions

2 cups (½-inch) diced carrots (3 carrots)

2 cups (½-inch) diced celery (3 stalks)

2½ cups (½-inch) diced peeled butternut squash

1½ tablespoons minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes

6 to 8 cups chicken stock, preferably homemade

1 bay leaf

Kosher salt and freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed (I doubled the cannellini beans since I omitted the pasta)

2 cups cooked small pasta, such as tubetti (see note – I omitted the pasta)

8 to 10 ounces fresh baby spinach leaves

½ cup good dry white wine

2 tablespoons store-bought pesto

Freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-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 the chicken stock, the bay leaf, 1 tablespoon salt, and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

 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, add more chicken stock.

Just before serving, reheat the soup, add the spinach. 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.

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