Several cabbages and Kale
Anchovies and oil
Fontina & Parma Reggiano grated
VERY STALE whole wheat bread, preferably crusts, toasted.
Salt & pepper to taste.
Coat bottom of soup pot with anchovie oil. Cover oil with bacon. Cover bacon with anchovies. Cook over med. heat until bacon is crisp. Cool a bit and crush bacon. Mix bacon with cabbage. Cover bottom of pot with 1 layer of bread. Add lg. handful of mixed cabbage. And a large sprinkle of Parma. Do another layer of bread, cabbage and Parma plus Fontina. Press down very hard to compress. Continue with layers until pot is 3/4 full. Add last layer of bread and 2 cups of chicken broth. Press down hard again Sprinkle with more Parma.
Add balance of broth to cover while pressing. Simmer for an hour or so until cabbage is cooked al dente and bread is very soft. Adjust seasoning