INGREDIENTS
4 oz
Pancetta
2 cups
(1/2-inch-diced) carrots
2 cups
(1/2-inch-diced) celery
2 1/2 cups
(1/2-inch-diced) peeled butternut squash
8 oz
Baby spinach, fresh leaves
1
Bay leaf
1 15 ounce can
Cannellini beans
1 1/2 tbsp
Garlic
1 clove
Garlic
1
Garlic bruschetta
2 tsp
Thyme, fresh leaves
1 26 ounce can
Tomatoes
1 1/2 cups
Yellow onions
6 cups
Chicken stock
2 tbsp
Pesto, store-bought
2 cups
Pasta, cooked small
1
Kosher salt and freshly ground black pepper
2
Olive oil, Good
1
French baguette
1
Parmesan cheese
1/2 cup
White wine, good dry