Zuppa alla Frantoiana

Name: Zuppa alla Frantoiana
Cuisine: European, Italian, Mediterranean
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