Busy Budget Foodie: Winter Minestrone Soup

So last weekend I posted about how it was so summery and warm that I felt compelled to have a barbeque and top it off with strawberry shortcake. This weekend, we're taking it full circle and going back to the winter I know is out there somewhere. Why the sudden change in heart? Well first off, it is January, after all. And secondly, there is a chance of RAIN is this week's forecast!! Maybe if we embrace the idea of winter, it will actually happen?

There is only one way to find out. Enter the Barefoot Contessa's Winter Minestrone Soup! Those of you who know me may know that the Barefoot Contessa, Ina Garten, is my cooking-slash-life role model. Not only is her life in the Hamptons perfectly enviable, but her cooking philosophy is all about meals that can be made at home without too much fuss and hard labor. I love soups, and this one is very hearty and really hits the spot on a cool night.

Ingredients:
Olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
1 (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
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup dry white wine
2 tablespoons pesto
Freshly grated Parmesan cheese, for serving

Directions:
1. Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.

2. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot.

3. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

4. 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, add more chicken stock.

5. Just before serving, add the spinach and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve hot and sprinkled with Parmesan cheese.