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