Winter Minestrone and Garlic Bruschetta
INGREDIENTS
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Good olive oil
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4 ounces pancetta, 1/2-inch-diced
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1 1/2 cups chopped yellow onions
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2 cups (1/2-inch-diced) carrots (3 carrots)
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2 cups (1/2-inch-diced) celery (3 stalks)
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2 1/2 cups (1/2-inch-diced) peeled butternut squash
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1 1/2 tablespoons minced garlic (4 cloves)
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2 teaspoons chopped fresh thyme leaves
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1 (26-ounce) can or box diced tomatoes, such as Pomi
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6 to 8 cups chicken stock, preferably homemade
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1 bay leaf
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Kosher salt and freshly ground black pepper
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1 (15-ounce) can cannellini beans, drained and rinsed
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2 cups cooked small pasta, such as tubetti
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8 to 10 ounces fresh baby spinach leaves
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1/2 cup good dry white wine
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2 tablespoons store-bought pesto
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Garlic Bruschetta (recipe follows)
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Freshly grated Parmesan cheese, for serving
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1 French baguette
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Good olive oil
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1 clove garlic, cut in half lengthwise
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