Italian Bread and Cabbage Soup with Sage Butter

(15) Course Appetizers Prep Time 20m Total Time 1h 10m

Ingredients in this Recipe

1 clove garlic, unpeeled, cut in 1/2
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
12 to 14 slices pancetta or bacon
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed
3 quarts good quality chicken or vegetable stock
3 sprigs fresh rosemary, leaves picked
5 ounces freshly grated Parmesan, plus a little for serving
7 ounces fontina cheese, grated
About 16 slices stale country style or sourdough bread
Couple large knobs butter
Olive oil
Sea salt and freshly ground black pepper
Small bunch fresh sage, leaves picked

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