Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven.
Add pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
Add onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot.
Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard bay leaf. Add beans and cooked pasta and heat through.
The soup will be thick but if too thick, add more chicken stock.
Just before serving, reheat the soup, add the spinach ans stir. Cook just until the leaves are wilted.
Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
Serve with bruschetta on top, sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.