Italian Bean and Vegetable Soup Recipe (Zuppa alla Frantoiana)

Ingredients

• 1 cup dried borlotti (cranberry) beans, soaked 6–10 hours, drained
• ½ cup dried cannellini beans, soaked 6–10 hours, drained
• 4 garlic cloves, 3 whole, 1 smashed
• ¼ cup coarsely chopped sage leaves, divided
• ½ cup extra-virgin olive oil, plus more for garnish
• 1½ tsp. tomato paste
• 3 cups coarsely chopped washed kale leaves
• 5 cups coarsely chopped white cabbage leaves
• 1 large carrot, peeled and cut into ½-in. cubes
• ½ medium fennel bulb, cored and thinly sliced
• 1 celery stalk, coarsely chopped
• 1 small yellow onion, finely chopped
• ½ spring onion, thinly sliced
• 1 small leek, white and pale green parts only, cleaned and thinly sliced
• 2 cups cubed peeled kabocha or butternut squash
• 1 small zucchini, sliced ¼ in. thick
• Torn herbs, such as peppermint, lemon balm, burnet, and dandelion greens, and fennel fronds