INGREDIENTS
4 oz
Pancetta
1 cup
Cannellini beans, dried
3
Carrots, medium
3
stalks Celery
3 cloves
Garlic
1/4
small head Green cabbage
1/4 cup
Parsley, fresh leaves
1/4 cup
Tomato paste
2
Kosher salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
5
thick slices Bread, crusty
1/2 cup
Parmesan cheese, grated