Sauté the aromatics: Heat olive oil in a large pot over medium heat and saute onion, carrots, celery for about 4-5 minutes. Add squash and garlic. Sauté until vegetables soften, about another 3-4 mintues.

Create the broth: Add crushed tomatoes, water and bouillon, bay leaf + thyme sprig, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. This is when you should get your pasta ready.

Add the pasta and beans: Remove thyme and leaves. Stir in cooked pasta (if you will be eating this soup throughout the week, reserve the pasta and only add it to each bowl). Add spinach and cook until wilted. Stir in the wine.

Serve: Enjoy your hearty and flavorful Italian minestrone!