Zuppa alla Frantoiana

Name: Zuppa alla Frantoiana
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup dried borlotti (cranberry) beans; 1⁄2 cup dried cannellini beans; 4 garlic cloves, 1 clove smashed; 1⁄2 small bunch sage; 1⁄2 cup extra-virgin olive oil, plus more for drizzling; 1 1⁄2 tsp. tomato paste; 1⁄2 bunch kale, stemmed and coarsely chopped (3 cups); 1⁄2 small head white cabbage, leaves cut into large squares, core finely chopped (5 1/4 cups); 1 large carrot, peeled and chopped into 1/2-inch cubes (1/2 cup); 1⁄2 medium bulb fennel, trimmed and thinly sliced; 1 celery stalk, chopped; 1 small yellow onion, chopped (1/2 cup); 1⁄2 spring onion, thinly sliced (1/4 cup); 1 small leek, chopped and rinsed well (1 cup); 1⁄2 1/2 medium kabocha or small butternut squash, peeled and chopped (2 cups); 1 small zucchini (1/2 lb.), sliced 1/4 inch thick; Herbs such as peppermint, lemon balm, salad burnet, tarassaco (a type of dandelion), and fennel fronds, roughly torn, for garnishing; Crusty bread, for serving (optional)