For the garlic bruschetta, preheat the oven to 425 degrees (you can prepare this while the soup is simmering). Slice the bread into ½-inch thick slices. Brush both sides of the bread lightly with olive oil and bake on a parchment -lined baking sheet for 5-6 minutes. Flip and bake for another couple minutes until lightly toasted; watch carefully so it doesn't burn! Immediately, out of the oven, rub the surface of the bread with the cut side of the garlic clove.

In a large pot or Dutch oven, cook the bacon until lightly browned and crispy (if using turkey bacon, you may need to add a bit of oil to the pot). Transfer the bacon to a paper-towel lined plate, leaving a bit of bacon grease in the pot (if using turkey bacon, drizzle a little olive oil in the pot after removing the bacon).

Add the 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 the tomatoes, chicken broth, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper and bring the soup to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until the vegetables are tender. Add the pasta and cook until al dente, according to package directions.

Stir in the beans and pesto (and spinach, if using). Heat through. Add additional salt and pepper to taste, if needed, and add any additional chicken broth if the soup is too thick (FYI: we like it on the thick side).

Serve with the reserved bacon, slices of toasted garlic bruschetta (great for dipping), and freshly grated Parmesan cheese sprinkled on top of the soup.