In the large Dutch oven, heat the extra virgin olive oil and then add the pancetta. Cook it until it is crispy for about 6-7 minutes and then remove it and add it to a paper towel lined plate.
Add in the shallot, onion, carrots, celery and thyme. Cook everything down over medium heat, string on a regular basis for 5-7 minutes. Make sure the onions and carrots have begun to soften.
Add in the chicken broth, diced tomatoes, bay leaf, basil, sea salt and fresh cracked pepper. Bring it to a boil.
Once boiling, reduce the flame to low and cover the pot and cook for 25 minutes.
In a second large pot, bring salted water to a boil for the pasta. When it is boiling, add the pasta and cook per package instructions.
When the time is up on the soup, remove the cover and add the squash, beans, white wine, garlic salt and parmesan rind. Simmer for another 15 minutes uncovered on low. Stir regularly.
Turn off the heat and then add the spinach. Stir until the spinach has wilted and then serve over the noodles. Add additional salt and pepper, thyme, basil and parmesan cheese to taste.