1 pound dried borlotti (cranberry) beans

3 cloves garlic

3 large sage leaves

Salt to taste

3 Tbsp. extra virgin olive oil, plus more to finish

1 potato, peeled and diced

1 leek, thinly sliced

3 - 4 Tbsp. extra virgin olive oil, plus more for serving

2 zucchini, diced

1 bunch Swiss chard, diced

1 bunch kale, diced

2 cups cabbage, diced

Aleppo Chili Flakes

1 1/2 Tbsp. Super Tuscan Blend

8 ounces pancetta, minced

1 onion, very finely minced

2 celery, very finely minced

2 carrots, very finely minced

1 1/2 cups finely minced fresh herbs, including parsley, basil and thyme

2 Tbsp tomato concentrate

Toasted baguette slices for serving

Soak the beans in water over night. Drain and put into a soup pot with 1 gallon of water, 3 cloves of unpeeled garlic, 2 sage leaves and a pinch of salt and simmer on medium until tender. Add more water, if needed.

Meanwhile, in a soup pot, sauté the potato and leek in oil until half cooked. Add the zucchini, chard and kale and cook until tender. Add Super Tuscan and season to taste with Aleppo.

Put 2/3 of the cooked beans in a blender and puree. Add the pureed beans, whole beans and the vegetables into the soup pot and simmer for about a half hour. Season with salt and pepper.

Meantime, in a small frying pan, sauté the pancetta with the onion, celery and carrots until just tender, about 10 minutes. Stir in 1½ cups of herbs, tomato concentrate and remaining garlic clove.

Top the soup with a drizzle of olive oil and serve with bread.