Method:

Prepare the Vegetables: Chop the cabbage, potatoes, onion, and carrot (if using). Mince the garlic.

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3-4 minutes.

Add the Cabbage and Potato: Stir in the chopped cabbage and potatoes, and cook for another 5 minutes until they begin to soften.

Simmer: Add the vegetable broth and bring to a simmer. Let the soup cook for 25-30 minutes, or until the cabbage is tender and the potatoes are cooked through.

Season: Taste and adjust seasoning with salt and pepper. If using, add beans or pancetta, and simmer for an additional 10 minutes.

Serve: Ladle the soup into bowls and top with freshly grated Parmesan. Drizzle with extra olive oil if desired.

Variations and Substitutions:

Vegan: Omit the pancetta and use vegetable broth. For extra flavor, add a few sprigs of thyme or rosemary during simmering.

For a Heartier Soup: Add beans (cannellini or borlotti) to make the soup more filling.

With Protein: Add a handful of cooked sausage or chicken for a meatier option.

Gluten-Free: This soup is naturally gluten-free, but be sure to check that your broth is also gluten-free if you are avoiding gluten.