WINTER MINESTRONE with Olympic Rx

INGREDIENTS (6-8 servings):

• 4 oz diced pancetta 15 oz canned cannellini beans 
• Olive oil
• 1 1/2 cups chopped yellow onion
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups peeled, diced butternut squash 
• 4 cloves minced garlic
• 26 oz chopped canned tomatoes 
• 5-6 cups chicken stock
• 15 oz canned cannellini beans
• 2 cups cooked small pasta 
• 6 oz fresh baby spinach
• 1/2 cup dry white wine
• 2 Tbsp pesto
• Freshly grated parmesan cheese 
• Salt
• Pepper
• Bay leaf
• Fresh thyme
• 2-3 tsp Olympic RX (per serving) 

INSTRUCTIONS:

• 1. In a crock pot, fry the pancetta in olive oil for a few minutes.
• 2. Add onions and garlic and fry for 2-3 minutes.
• 3. Add carrots, butternut squash, and celery and fry for 7-8 minutes until the veggies soften.
• 4. Add canned tomatoes and chicken stock.
• 5. Add salt, pepper, chopped thyme, and a bay leaf.
• 6. Simmer uncovered for 30 minutes.
• 7. Boil the pasta and add to the soup in the crock pot.
• 8. Add spinach, white wine, and cannellini beans and cook in the crock pot until the spinach wilts.
• 9. Serve and sprinkle with Olympic RX and parmesan cheese just before serving.
• 10. Any leftover soup can be frozen without Olympic Rx.