Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         provolone cheese -- mild
                        sliced
   5      ounces        pancetta bacon -- fine chop
   3      tablespoons   butter -- at room temp
   1      medium        onion -- finely chopped
  20      milliliters   garlic -- large, fine minced
   1      small         cabbage -- julienne
                        salt
                        freshly ground black pepper
   8                    Italian white bread slices -- toasted
   6      cups          chicken broth -- hot

Preparation:

In a large soup pot, melt the butter over medium heat until frothy, then sauté‚the onion, garlic and pancetta for one minute. Before the mixture browns, add the cabbage, mix thoroughly, and let simmer over low heat for a few minutes longer. Add the broth, cover and let simmer for 15 minutes. Season to taste. Rub each slice of toast lightly with fresh garlic, place two in each soup bowl and top with a slice of Provolone cheese. Add the boiling hot broth and serve immediately.