Ingredients

2 tablespoons olive oil

4 ounces pancetta, ½-inch diced

1½ cups chopped yellow onions

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

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

2½ cups (½-inch) diced peeled butternut squash

1½ tablespoons minced garlic (about 4 cloves)

2 teaspoons chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes (such as Pomi)

6 to 8 cups chicken stock, preferably homemade

1 bay leaf

1 tablespoon kosher or sea salt

1½ teaspoons freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed

2 cups cooked small pasta, such as ditalini or tubetti

8 to 10 ounces fresh baby spinach

½ cup dry white wine, such as Pinot Grigio

2 tablespoons pesto

Freshly grated Parmesan cheese, for serving

Instructions

Step 1: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the pancetta and cook on medium-low for 6-8 minutes, stirring occasionally, until golden brown.

Step 2: Add the onions, carrots, celery, butternut squash, garlic, and thyme. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

Step 3: Stir in the chopped tomatoes, 6 cups of chicken stock, bay leaf, salt, and pepper. Simmer uncovered for about 30 minutes until the vegetables are fully cooked and tender.

Step 4: Remove and discard the bay leaf. Stir in the cannellini beans and cooked pasta to warm through. Add more stock as needed to reach your desired soup consistency.

Step 5: Just before serving, stir in the spinach to wilt. Then add the white wine and pesto, tasting and adjusting the seasoning with more salt if necessary.

Step 6: Ladle the soup into large bowls and finish each with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil. Serve hot and enjoy!

Tips & Variations

Make it gluten-free by omitting the pasta and doubling the beans, or use gluten-free pasta instead.

For a vegetarian or vegan version, omit the pancetta, use vegetable broth, and substitute dairy-free pesto.

To make ahead, prepare the soup without pasta and spinach, then add them when reheating to keep them fresh.

FAQs

Can I use a different type of meat instead of pancetta?

Yes, you can substitute pancetta with bacon or prosciutto for a similar smoky flavor. For a vegetarian option, simply omit the meat.

What pasta works best in this soup?

Small pasta shapes like ditalini or tubetti are ideal as they fit nicely on a spoon and cook quickly. You can also use small elbow macaroni or gluten-free pasta as alternatives.