In a large soup pot or Dutch oven over medium heat, warm 2 tablespoons of olive oil. Add the onions, celery, squash, garlic, and thyme. Sauté, stirring occasionally, until the vegetables begin to soften, approximately 9 minutes.

Add the tomatoes, broth, and bay leaf to the pot. As soon as the liquid starts to boil, reduce the heat to a simmer. Cook for 20 minutes. At 20 minutes, add the white wine, salt, and pepper. Continue to simmer for 10 minutes or until the vegetables are soft.

While the soup is simmering, cook the pasta according to the package directions minus 1 minute so it is just al dente. Drain and set aside.

Remove the bay leaf from the soup. Add the pasta and cannellini beans and stir gently to combine. If the soup is too thick add a little more broth or just plain water. Adjust the salt and pepper seasoning if needed. Warm through, then add the spinach and basil.

Ladle the soup into individual serving bowls. Top with grated parmesan and a drizzle of good olive oil. Serve right away with garlic bread for dunking.