Recipe - Zuppa Di Provolone (Provolone Cheese Soup)

1 pound Provolone cheese, mild
thinly cut or sliced up
5 ounce Pancetta bacon; fine chop
3 tablespoon Butter; at room temp
1 md Onion; finely chopped
2 cl Garlic, large; fine minced
1 small Cabbage; julienne
Salt
Freshly ground black pepper
8 Italian white bread slices
toasted
6 cup Chicken broth; hot

In a large soup pot, melt the butter over medium heat until frothy, then
saute 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.