In a large dutch oven over medium-high heat, add the olive oil and bacon. Cook bacon until brown and crisp. Add the onions, carrots, celery, squash, garlic, and thyme. Cook, stirring frequently, about 8-10 minutes, until the vegetables begin to soften and the onions are translucent. Add the tomatoes, chicken broth, bay leaf, and a generous amount of salt and pepper. Bring to a boil, lower the heat and cover. Simmer 30 minutes.
[This is a good time to boil and drain your pasta]
Discard the bay leaf. Add the beans, cooked pasta, fresh spinach, white wine, and pesto. Stir to combine and heat through. Taste for seasoning and add more salt and pepper as needed.
Serve with grated parmesan cheese and crusty bread.