INGREDIENTS
1 serving
olive oil
4 oz
pancetta
1 1/2 cups
yellow onions
2 cups
carrots
2 cups
celery
2 1/2 cups
butternut squash
4 cloves
garlic
2 tsp
fresh thyme leaves
26 oz
tomatoes
6 cups
chicken stock
1
bay leaf
1 serving
kosher salt
15 oz
canned cannellini beans
2 cups
cooked pasta
8 oz
baby spinach leaves
1/2 cup
dry white wine
2 tbsp
pesto
1 serving
parmesan cheese