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PdfBergamo-style Cabbage soup with chickpeas
a med head of savoy cabbage
3 tbspns olive oil
2 oz chopped pancetta or salt pork
⅔ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
⅔ cup dried chickpeas (soaked overnight and cooked) or 2 cups drained canned chickpeas
slat
black pepper ground
wash cabbage well and Shred (about 6 cups)
put 2 tbspn olive oil in a soup pot, add pancetta and chopped onion and cook on med high until the onion is a pale gold. Then add carrots and celery, mix.
Stir from time to time until vegetables are darker. Add cabbage. Turn it over to coat well and cook until all the cabbage is wilted. Add just enough water to cover the cabbage, cover with a lid and turn down the heat to low. Cook about 1 hour.
Add chickpeas (Marcella recommends skinning the chickpeas but i don't), add salt and generous grind of black pepper. Add just as much water to cover everything and cook on a gentle simmer 2 more hours. Add water if needed.
Just before serving, add parmesan and the remaining tbspn of oil (i skip extra oil)