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

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. Stir and cook for 8 to 10 minutes.

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

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

Halfway through, bring a (covered) medium pot of salted water to a boil. Add in 1 cup ditalini pasta and cook following the package directions. Time it to be done when the soup is done simmering.

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

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

Lastly, pour in the dry white wine and add the basil pesto. Give it a stir and a taste. Adjust seasoning to your personal taste.

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