Tuscan Peasant Soup with Rosemary and Pancetta

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
*ground pepper

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.