Jamie Oliver's Italian Bread and CabbageSoup

Name: Jamie Oliver's Italian Bread and CabbageSoup
Ingredients: 3 quarts good-quality chicken or vegetable stock; 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped; 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped; About 16 slices stale country-style or sourdough bread; 1 clove garlic, unpeeled, cut in 1/2; Olive oil; 12 to 14 slices pancetta or bacon; 1 (4-ounce) can (or two 2-ounce cans) anchovy fillets in oil, about 20-25 anchovy fillets; 3 sprigs fresh rosemary, leaves picked; 7 ounces fontina cheese, grated; 5 ounces freshly grated Parmesan, plus a little for serving; Sea salt and freshly ground black pepper; Couple large knobs butter; Small bunch fresh sage, leaves picked

Jamie Oliver's Italian Bread and CabbageSoup was pinched from <a href="https://food52.com/recipes/68691-jamie-oliver-s-italian-bread-and-cabbage-soup" target="_blank" rel="noopener">food52.com.</a>

"Adapted slightly from Jamie at Home: Cook Your Way to the Good Life (Hachette, 2008)...."

INGREDIENTS

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3 quarts good-quality chicken or vegetable stock

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1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped

•

2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped

•

About 16 slices stale country-style or sourdough bread

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1 clove garlic, unpeeled, cut in 1/2

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Olive oil

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12 to 14 slices pancetta or bacon

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1 (4-ounce) can (or two 2-ounce cans) anchovy fillets in oil, about 20-25 anchovy fillets

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3 sprigs fresh rosemary, leaves picked

•

7 ounces fontina cheese, grated

•

5 ounces freshly grated Parmesan, plus a little for serving

•

Sea salt and freshly ground black pepper

•

Couple large knobs butter

•

Small bunch fresh sage, leaves picked

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