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1
Heat 2 Tbs.
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2
of the olive oil in a 4- to 5-qt.
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3
Dutch oven over medium heat.
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4
When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp (the oil will also be golden brown), about 6 minutes.
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5
Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate.
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6
Pour off and discard all but 2 Tbs.
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7
of the fat from the pan.
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8
Return the pot to medium-high heat and add the chopped cabbage.
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9
Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes.
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10
Remove the pot from the heat again and transfer the cabbage to another plate.
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11
Put the pot back over medium heat and add 2 Tbs.
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12
more of the olive oil.
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13
When the oil is hot, add the onions, carrots, and salt.
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14
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.
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15
Add the last 1 Tbs.
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16
of olive oil, the garlic, 1 Tbs.
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17
of the fresh rosemary, and the ground coriander and cook, stirring, until the garlic is fragrant, about 1 minute.
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18
Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.
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19
Return the cabbage to the pan and add the chicken broth.
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20
Stir well, bring to a boil, and reduce to a simmer.
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21
Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables.
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22
Add the beans, bring back to a simmer, and cook for a minute or two.
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23
Remove the pan from the heat, stir in the remaining 1 teaspoons fresh rosemary, and let rest a few minutes.
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24
Taste the soup and add lemon juice to brighten ityoull want at least 1 teaspoons Season with more salt if necessary and a few grinds of fresh pepper.
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25
Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs, and the grated Parmigiano.
