Hearty Winter Minestrone Soup

In a large Dutch oven over medium-high heat, add the olive oil and bacon. Cook bacon until brown and crisp. Add the onions, carrots, celery, squash, garlic, and thyme. Cook everything in the bacon grease, stirring frequently, about 8-10 minutes, until the vegetables begin to soften and the onions are translucent. Add the tomatoes, chicken broth, bay leaf, red pepper (if using) and a generous amount of salt and pepper. Bring to a boil, lower the heat and cover the pot. Simmer 30 minutes.

This is a good time to boil and drain your pasta.

After 30 minutes discard the bay leaf. Add the beans, cooked pasta, fresh spinach, white wine and pesto. Stir to combine and heat through. Taste for seasoning and add more salt and pepper as needed.

Serve with grated Parmesan cheese and crusty bread.

Notes:
– I added a nice little pinch of red pepper flakes during cooking but you don’t have to.
– Adapted from Ina Garten via Crave by Random House.