First, braise the cauliflower in the oven with chopped garlic, fresh parsley, salt, pear and juice of half a lemon. Cook at 220 °C for about 40/50 minutes.
Separately, prepare chopped onion, celery and carrots. Fry them in extra virgin olive oil and pour in some of the vegetable broth. Add the diced tomatoes and potato. Add the beans, mix and cover with the broth. Add some bay leaves, bring the soup to a boil, add salt and pepper and let it cook for about an hour. Towards the end, add the braised cauliflower florets and the smoked pancetta Fiammiferi. Your soup is ready to be served.