Winter Minestrone and Garlic Bruschetta

Good olive oil

pancetta, 1/2-inch-diced

 1/2 cups chopped yellow onions

(1/2-inch-diced) carrots (3 carrots)

(1/2-inch-diced) celery (3 stalks)

 1/2 cups (1/2-inch-diced) peeled butternut squash

 1/2 tablespoons minced garlic (4 cloves)

chopped fresh thyme leaves

or box diced tomatoes, such as Pomi

to 8 cups chicken stock, preferably homemade

bay leaf

Kosher salt and freshly ground black pepper

cannellini beans, drained and rinsed

cooked small pasta, such as tubetti

to 10 ounces fresh baby spinach leaves

good dry white wine

store-bought pesto

Garlic Bruschetta, recipe follows

Freshly grated Parmesan cheese, for serving

French baguette

Good olive oil

garlic, cut in half lengthwise