Winter Minestrone

Heat olive oil over medium heat. Add diced pancetta and let it cook until it’s rendered some of its fat. The bottom of the pan should be coated. Turn off the heat and, using a slotted spoon, remove the pancetta (leave the fat in the pan) and transfer it to a food processor. Pulse until it looks like a paste. Set it aside.

In the same pot that you cooked the pancetta, add onions, celery, carrots, parsley, and thyme. Cook it all together over medium high heat for about 5 minutes. Add pancetta to the pot and give it all a good stir and let it all cook for another few minutes.

Next, add potatoes, cauliflower, vegetable broth, tomatoes, and water. Add 1 teaspoon of salt and stir everything together. Bring it to a boil and then reduce the heat and let the soup simmer for about 45 minutes, until it’s nice and reduced. If the soup gets too thick too fast, thin it out with a bit of water, if needed.

After 45 minutes, add beans and the chopped spinach. Let cook another 15 minutes. Check the soup for seasoning and add additional salt and pepper, to taste.

Serve with a generous helping of grated Pecorino Romano cheese.