1 head of Savoy cabbage Sautes bacon slices and 1/2 head of thinly sliced cabbage in olive oil. Add 1 can of chicken broth (16 oz.) and enough water to make 2 quarts. (30-40 Fl. Oz.) Simmer for a while with a few sliced carrots and the heart of the celery with the leaves. Simmer for 30 minutes and add salt and pepper. The soup looks a bit like a minestrone.