Minestrone Soup with Butternut Squash, Kale and White Beans

bacon, ½-inch-diced (4-5 slices)

tablespoon extra virgin olive oil, plus extra for toasting the bread and serving

(½-inch) diced peeled butternut squash (about 1 pound)

(½-inch) diced carrots (4 carrots)

(½-inch) diced celery (3 stalks)

and 1/2 cups chopped yellow onion (about 1 medium)

and ½ tablespoons minced garlic (4 cloves)

kale, stems removed and leaves coarsely chopped

canned chopped tomatoes

to 8 cups low sodium chicken stock

bay leaf

and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)

and 1/2 teaspoons black pepper

dried thyme

cooked whole wheat small pasta, such as elbow (about 1 cup dry)

cannellini beans, drained and rinsed

Freshly grated Parmesan cheese, for serving

Baguette, cut into 1/2 inch thick diagonal slices