Step 1

Start by lightly spraying the bottom of your dutch oven with olive oil spray. Add in the diced pancetta. Cook until crispy. This takes about 8 to 10 minutes. Once the pancetta is crisp, transfer it to a paper towel lined plate, leaving the fat in the pot.

Step 2

Next add in all the carrots, celery, onion, garlic and thyme with a pinch of kosher salt. If using fresh butternut squash, add it in here. (see notes) Stir and cook 8 to 10 minutes.

Step 3

Add in diced butternut squash (if using steamable), 6 cups unsalted chicken broth, crushed tomatoes, bay leaf, 2 teaspoons kosher salt and lots of freshly ground black pepper.

Step 4

Give it a stir to combine. Cover with the lid askew and bring to a boil. Reduce to low and simmer for 30 minutes.

Step 5

Halfway through, bring a (covered) medium pot of salted water (small palmful of sea salt) to a boil. Add in 1 cup ditalini pasta and cook following the package directions. Try to time it so that it is done when the soup is done simmering.

Step 6

Once al dente, drain the pasta into a colander and add to the soup with the beans and pancetta.

Step 7

Stir before adding in the baby spinach, stir and cook until wilted.

Step 8

Lastly pour in the dry white wine and add the basil pesto. Give it a stir and a taste. For me, I usually add in another teaspoon kosher salt and a few more grinds of black pepper. However, season to your personal taste.

Step 9

Ladle soup into bowls and top with grated fresh parmesan cheese.