Winter Minestrone and Garlic Bruschetta

INGREDIENTS

• Good 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
• 26 ounces canned or boxed chopped tomatoes, such as Pomi
• 6 to 8 cups chicken stock, preferably homemade (I used Swanson's organic chicken broth)
• 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 (note below)
• 8 to 10 ounces fresh baby spinach leaves
• 1/2 cup good dry white wine
• 2 tablespoons store-bought pesto (I used homemade)
• Garlic Bruschetta (recipe follows)
• Freshly grated Parmesan cheese, for serving
• 1 baguette (I used a rustic country bread and cut the slices in half)
• 1 garlic clove, cut in half lengthwise