This soup takes advantage of fall vegetables like cabbage and carrots for a hearty dish that will keep you warm.
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- 3 tablespoons olive oil
- 3/4 -1 cup small-diced pancetta about 4 oz. or 4 thick slices
- 4 cups large-diced Savoy cabbage about ½ small head
- 2 cups medium-diced onion 10 to 12 oz. or 2 small
- 1-1/2 cups medium-diced carrot about 4 medium carrots
- 1/2 teaspoon kosher salt; more as needed
- 2 tablespoons minced garlic
- 1 tablespoon plus 1 teaspoon minced fresh rosemary
- 1 teaspoon ground coriander
- 1 28- oz. can diced Italian tomatoes
- 7 cups homemade or low-salt canned chicken broth
- 2 15-1/2- oz. cans small white beans rinsed and drained (about 2-1/2 cups, drained)
- 1 to 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- 1 cup fresh breadcrumbs toasted
- 1 cup grated Parmigiano-Reggiano
- Heat 1 tablespoon of the olive oil in a 4- to 5-qt. Dutch oven or soup pot over medium heat. When hot, add the pancetta and cook, stirring frequently, until golden brown and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 tablespoons of the fat from the pan.
- Return the pot to medium-high heat, add the chopped cabbage and salt lightly. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.
- Put the pot back over medium heat and add 1 tablespoon of the olive oil. When the oil is hot, add the onions, carrots and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes.
- Add the last 1 tablespoon of olive oil, the garlic, 1 tablespoon of the fresh rosemary and the ground coriander. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.
- Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 teaspoon fresh rosemary and let rest a few minutes.
- Taste the soup and add lemon juice to brighten it—you’ll want at least 1 teaspoon. Season with more salt, if necessary, and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs and the grated Parmigiano.
I was born in New Jersey to first generation Italian parents. Both sets of my grandparents were born in Italy and emigrated to the United States in the early 1900s. They brought with them a love of the Italian culture and cooking. I have 2 brothers and 1 sister. I learned many of my cooking skills from my parents and grandparents, but I also studied Italian cooking and made many of the recipes for my children as they were growing up. I am married with three children and six grandchildren.Besides New Jersey, I have lived in Pennsylvania, Michigan and now on the Gulf Coast of Alabama. I have a Bachelor of Arts Degree and a Masters of Science Degree and I have taught high school English and special education. I have also been an administrator in the public schools at the district and county levels. Now that I am retired from the teaching profession, I have the time to write a blog and share my information about Italian American cooking and culture. Because I am a teacher by trade, I feel that I have the skills to share with readers the techniques for preparing authentic and healthy meals.