Chef John's Minestrone Soup

Heat 28 g olive oil in a large pot over low heat. Add 150 g minced onion, 200 g celery, and 4000 g minced garlic; cook until soft and translucent, about 8 minutes.

Stir in 85 g pancetta and cook for 2 minutes. Add 400 g chopped cabbage, 120 g tomatoes, 200 g dried beans, and 1 g chickpeas; stir well.

Pour in 808 g chicken broth and 400 g water. Add 5 g red pepper flakes, 5 g seasoning, and 10 g salt. Bring to a boil, then simmer for 45 minutes.