Just tried this and it is excellent!!
5 TB olive oil, 1 1/4 cups diced pancetta, 4 cups large-diced cabbage, 2 cups diced onions, 1 1/2 cups chopped carrots, 2 TB minced garlic, 1 TB minced, fresh rosemary, 1 tsp. ground coriander, 1-28 oz. can diced tomatoes, 7 cups chicken broth, 2-15 oz. cans small white beans, drained, pepper, salt, parmesan cheese and bread crumbs.
Saute pancetta in 2 TB olive oil until browned and crispy, remove from pot. Add cabbage and saute until limp and slightly browned. Remove cabbage and set aside. Add 2 TB olive oil and add oinions and carrots. Saute until onions are softened and vegetable are tender. Add last TB of olive oil, the garlic, fresh rosemary, coriander and cook until fragrant. Add tomatoes and heat. Return cabbage, pancetta to pan along with chicken broth. Simmer 10 min. Add beans. Garnish with cheese and bread crumbs.