(1) Heat 3 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until  vegetables begin to soften.

(2) Add the tomatoes, 6 cups of the vegetable stock, the bay leaf, 1 tablespoon salt, and 1.5 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

(3) Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be pretty thick but if it’s too thick for your taste, add more stock. (You won’t see me doing this! I like my soups thicker!) Just before serving, add the spinach, and gently stir it in. Cook just until the leaves are wilted. Stir in the white wine and pesto.

(4) Depending on the saltiness of your stock, add another teaspoon or two of salt to taste. Spoon into large shallow bowls with a bruschetta or two on top. Drizzle olive oil over the bread and soup just before serving.

For the Garlic Pesto Bruschetta

(1) Slice your baguette a hard angle and lay out on a cookie sheet.

(2) Rub the garlic clove onto the slices. Sprinkle with parsley if you’re skipping the pesto part.

(3) Toast under the broiler for 3-5 minutes until brown and the edges are crispy. Keep a close eye on it so it doesn’t burn!

(4) Top with pesto immediately and serve with your soup