Winter Minestrone and Garlic Bruschetta

foodnetwork.com

MJW

Good olive oil

4 ounces pancetta, ½-inch-diced

1 ½ cups chopped yellow onions

2 cups (½-inch-diced) carrots (3 carrots)

2 cups (½-inch-diced) celery (3 stalks)

2 ½ cups (½-inch-diced) peeled butternut squash

1 ½ tablespoons minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves

One 26-ounce can or box diced tomatoes, such as Pomi

6 to 8 cups chicken stock, preferably homemade

1 bay leaf

Kosher salt and freshly ground black pepper

One 15-ounce can cannellini beans, drained and rinsed

2 cups cooked small pasta, such as tubetti

8 to 10 ounces fresh baby spinach leaves

½ cup good dry white wine

2 tablespoons store-bought pesto

Freshly grated Parmesan cheese, for serving

subheading: Garlic Bruschetta:

1 French baguette

Good olive oil

1 clove garlic, cut in half lengthwise

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