This soup packs in the flavor thanks to the pancetta, but the rosemary and other veggies still shine. It comes from Fine Cooking magazine and serves six to eight. i added 8 cups of broth to just use up the containers and it didn’t dilute the flavor at all. To boot it was simple to make.
*5 Tbsp. olive oil
*1 1/4 cups large-diced pancetta (about 6 oz.)
*4 cups large diced savoy cabbage (about 1/2 small head)
*2 cups medium-diced onion (about 2 small)
*1 1/2 cups medium-diced carrots (about 4 medium)
*1/2 tsp kosher salt
*2 Tbsp minced garlic
*1 Tbsp. plus 1 tsp. minced fresh rosemary
*1 tsp. ground coriander
*1 28-oz. can diced tomatoes
*7 cups chicken broth (low salt would be a good idea)
*2 -15 1/2-oz. cans white beans, rinsed and drained
*1 to 2 tsp. fresh squeezed lemon juice
bread crumbs or toast and parmigiano-reggiano for the top.
-Heat 2 Tbsp. oil in pot over medium heat and cook pancetta until crisp, about 6 minutes. Place on paper towel plate and drain all but 2 Tbsp. oil.
-Return pot and heat oil on medium-high heat. Add cabbage and stir occasionally until edges brown, about 3 minutes. Remove to plate.
-Add 2 Tbsp. oil to pot and cook onions, carrots and salt stirring occasionally until veggies brown around edges and begin sticking to pan, about 8-9 minutes.
-Add 1 Tbsp. oil, the garlic, 1 Tbsp. of the rosemary, and the ground coriander to the pot. Cook about 1 minute.
-Add tomatoes and cook about 2-3 minutes.
-Return the cabbage and add broth to pot and bring to a boil, then reduce to a simmer. Cook 10-15 minutes to infuse broth.
-Add beans and cook for a minute or two.
-Remove the pan from heat and stir in 1 tsp. of rosemary, add lemon to brighten the taste.
-Top with toasted bread crumbs (or toast) and cheese.