In a large Dutch oven or heavy-bottomed pot over medium heat, add the olive oil. If using pancetta, now’s the time to crisp it up. Add the diced pancetta and cook, stirring occasionally, until golden and rendered, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. If not using pancetta, simply proceed with the olive oil.

Add the diced onion, carrots, and celery to the pot. Sauté, stirring frequently, until the vegetables begin to soften and become translucent, about 8-10 minutes. The kitchen will begin to fill with the most wonderful aroma, a promise of the deliciousness to come.

Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for another minute, until the garlic is fragrant, being careful not to let it brown. This step is crucial for developing the deep, rich flavor of your Winter Minestrone Soup.

If using, pour in the dry white wine. Scrape the bottom of the pot with a wooden spoon, lifting all those delicious browned bits. Let it simmer until the wine has mostly evaporated, about 2-3 minutes. This adds a beautiful layer of complexity.

Pour in the vegetable broth and the undrained can of diced tomatoes. Add the rinsed cannellini beans, diced butternut squash, and diced potato. If you have a parmesan rind, drop it in now, it will melt into oblivion and infuse the whole pot with umami goodness. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash and potatoes are fork-tender. This slow simmer allows all the flavors to meld beautifully, creating a truly hearty minestrone.

Stir in the small pasta. Continue to simmer, uncovered, for another 8-10 minutes, or according to package directions, until the pasta is al dente. Keep an eye on it, as you don't want the pasta to get mushy.

Add the chopped kale (or spinach/cavolo nero) to the pot. Stir until the greens wilt and turn a vibrant green, which usually takes only 2-3 minutes.

Remove the parmesan rind if you used it. Stir in the chopped fresh parsley. Taste the soup and season generously with salt and freshly ground black pepper. Remember, good seasoning elevates all the natural flavors. Ladle the hot Winter Minestrone Soup into bowls. Garnish with grated Parmesan cheese, a drizzle of pesto, and a sprinkle of the reserved crispy pancetta, if using. Serve immediately with crusty bread for dipping.