Step by step
- Heat some olive oil in a heavy soup pot, and add the finely chopped shallots, carrot, celery, garlic and bacon. Mix the vegetables well, and season with salt and pepper. Sweat the vegetables until soft, adding a little water to steam them slightly. Make sure the vegetables do not crisp and burn by adding a little additional water if necessary, and stirring.
- When the vegetables are soft, add the cabbage slices and the sage. Mix well. Add the stock, bring the soup to the boil and then lower the heat. After five minutes the soup will be ready.
- Pour the soup into warm serving bowls and then sprinkle fresh Parmiggiano reggiano shavings on top.