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Ingredients

• 5 tablespoons  extra-virgin olive oil
• 1-1/4 cups  small-diced pancetta (about 6 ounces or 6 thick slices)
• 4 cups  large-diced Savoy cabbage (about 1/2 small head)
• 2 cups  medium-diced onion (10 to 12 ounces 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-ounce can diced tomatoes, drained
• 7 cups  homemade or low-salt canned chicken broth
• 2   15-1/2-ounce 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

Description

Heat 2 Tablespoons Of The Olive Oil In A 4- To 5-quart Dutch Oven Over Medium Heat. 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. Remove The Pa

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