Winter Minestrone with Garlic Bruschetta

Ingredients:

Soup

• 110 g pancetta, cut into 1 cm cubes.
• 1.5 cups chopped onion
• 2 cups carrots, cut into 1cm cubes, about 3 pcs.
• 2 cups celery, diced into 1-cm cubes, about 3 stalks
• 2 1/2 cups butternut squash, peeled and cut into 1cm cubes
• 1.5 tbsp. crushed garlic (4 cloves)
• 2 tsp chopped fresh thyme leaves
• 1 can (750 g) diced tomatoes
• 6-8 cups chicken broth, preferably homemade
• 1 bay leaf
• 1 can (425 g) canned cannellini beans, rinsed
• 2 cups boiled small pasta
• 200–280 g fresh spinach leaves
• 0.5 cups of good dry white wine
• 2 tbsp. l. store-bought pesto
• Grated Parmesan, for serving

Garlic Bruschetta

• 1 French baguette
• 1 clove garlic, cut in half lengthwise

Preparation:

1. In a large heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook over medium-low heat for 6–8 minutes, stirring occasionally, until lightly browned. Add the onion, carrot, celery, pumpkin, garlic, and thyme and cook over medium heat, stirring occasionally, for 8–10 minutes, until the vegetables begin to soften.
2. Add the tomatoes, 6 cups of chicken broth, bay leaf, 1 tablespoon of salt, and 1.5 teaspoons of black pepper to the pan. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick, but if it's too thick, I add more chicken broth.
3. Just before serving, reheat the soup, add the spinach, and stir with two large spoons (like you would a salad). Cook just until the leaves are wilted. Add the white wine and pesto. Depending on the saltiness of the chicken broth, add another 1–2 teaspoons of salt to taste.
4. Serve the soup in large bowls with bruschetta. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
   
   Garlic Bruschetta:
   Preheat the oven to 220°C (425°F). Slice the baguette diagonally into 1cm-thick slices. Brush both sides with olive oil and bake for 6 minutes, until lightly browned. Remove the slices from the oven and rub the surface of each slice with a cut garlic clove.