The Slow-Cooked Sentence

Serves 4

2 tbsp. olive oil

3 ounces pancetta or bacon, chopped

1 small yellow onion, finely chopped

2 carrots, finely chopped

2 cloves of garlic, minced

1/2 tsp. dried oregano

1 tbsp. tomato paste

4 cups chicken broth

2 cans cannellini beans, drained and rinsed

2 cups spinach, chopped

salt and pepper

2 tbsp. parsley, minced

rind from Parmigiano-Reggiano cheese (suggested by The Splendid Table’s Lynne Rossetto Kasper.)

Fry bacon until lightly browned. Add onion and carrots, and saute until soft. Add garlic and oregano and cook for a few more minutes. Stir in tomato paste, add broth and beans and bring to boil. Lower heat, toss in the parmesan rind (loaded with umami) and simmer. Add the spinach shortly before serving and cook until it is wilted but still bright green. Season to taste with salt and pepper and laddle into your bowl. And don’t forget to fish out the parmesan rind and set it aside for your next soup!