Winter Minestrone with Walnut Pesto Garlic Bread

Heat the Olive Oil (2 Tbsp) in a large pot over medium heat. Add the Diced Pancetta (1/2 cup), if using, and cook until crisp, about 4-5 minutes.

Add the Yellow Onion (1), Carrot (1), Celery (1 rib), and Butternut Squash (1 cup). Cook until the vegetables begin to soften, about 8 minutes.

Stir in the Garlic (5 cloves) and cook for 1 minute until fragrant.

Add the Canned Diced Tomatoes (1 cup), Chicken Stock (4 cups), Dry White Wine (4 Tbsp), Dried Thyme (1 tsp), Dried Oregano (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Bring to a boil and add the Pasta (1/2 cup), Cannellini White Kidney Beans (1 can), and Zucchini (1). Continue cooking until the squash is tender and the pasta is cooked through, about 10 minutes.

Remove from the heat and add the Fresh Baby Spinach (1 cup) stirring until wilted. Adjust seasoning as needed.

Serve hot with a sprinkle of Grated Parmesan Cheese (to taste).

Make the pesto: In a food processor, combine Garlic (2 cloves), Walnuts (4 Tbsp), Fresh Basil Leaf (1/2 cup), Grated Parmesan Cheese (4 Tbsp), 2 tablespoons Olive Oil (2 Tbsp), Lemon Juice (1 tsp), and a pinch of Salt (to taste) and Ground Black Pepper (to taste). Blend until smooth, adding a small amount of water if needed to reach desired consistency.

Prepare the bread: Preheat the oven to 375°F (190°C). Slice the Baguette (1) into 3-inch pieces and spread this mixture over the cut sides of the bread.

Place the bread on a baking sheet and bake for 8-10 minutes, until lightly golden and fragrant.

Slice into portions and serve alongside the minestrone.