Black Cabbage Soup

Wash the black cabbage thoroughly, remove the tough central ribs, and chop the leaves into 1-2 cm wide strips.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat.

Add the diced pancetta tesa and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.