1. Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften. 2. Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking. 3. If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe. 4. While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables. 5. To serve, ladle soup into bowls and top with the pancetta and parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
