Italian Bread and Cabbage Soup with Sage Butter

Name: Italian Bread and Cabbage Soup with Sage Butter
Ingredients: 3 quarts homemade or low-sodium store-bought chicken or vegetable stock; 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped; 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped; 16 slices stale country-style or sourdough bread; 1 clove garlic, unpeeled and halved; Olive oil; 12 to 14 slices pancetta or bacon, coarsely chopped; 1 (4-ounce) can anchovy fillets in oil; 3 sprigs fresh rosemary, leaves only; 7 ounces fontina cheese, grated; 5 ounces freshly grated Parmesan cheese, plus more for serving; Sea salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 small bunch fresh sage, leaves only