The speedy soup: Zuppa di verza e ceci (chickpeas and cabbage soup)

Serves 4

• 1 savoy cabbage
• 100g fresh tomatoes
• 1 large King Edward potato
• 3 tbsp olive oil
• 3 bay leaves
• 100g soffritto
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 1 small handful fresh coriander
• 1 handful rock salt
• 240g canned chickpeas
• 0.5 tsp chilli flakes
• 1 loaf rustic bread
• 50g vegetable oil
• 1 tsp fine salt
• 100g guanciale

Step 1
Cut the cabbage, tomato and potato into rough chunks.

Step 2
Brown the vegetables over a low heat in a casserole with the olive oil and bay leaves.

Step 3
After 5 minutes, add the soffritto, cinnamon, cumin and half the coriander.

Step 4
Add 1.5 litres of hot water, bring to a boil, add the rock salt and cook over a low heat, covered with a lid, for 30 minutes.

Step 5
Drain the chickpeas in a colander and add them to the soup.

Step 6
Sprinkle with some chilli flakes and continue cooking over a low heat uncovered for another 15 minutes.

Step 7
Cut the bread into slices and fry in hot vegetable oil: drain on kitchen paper and salt lightly.

Step 8
Meanwhile, cut the guanciale into 5mm strips and fry in a nonstick frying pan for 5 minutes, or until crisp.

Step 9
Lightly dry each strip on some kitchen paper.

Step 10
With a handheld blender, roughly blend half the soup before returning it to the pan.

Step 11
Serve warm and top it with croutons, guanciale and the remaining fresh coriander.