[Source](https://www.youtube.com/watch?v=Tx3xoCThDbE).

## Ingredients

### Legumes
- Chickpeas: 100 g (preferably from Murgia, Puglia)
- Cannellini beans: 100 g (from Tuscany)
- Sorana beans: 100 g

### Aromatics
- Garlic: 1 whole clove per legume batch
- Sage: 2 leaves per legume batch
- Extra virgin olive oil

### Vegetables
- Savoy cabbage: 1 large slice (~¼ head for 4 servings)
- Black kale: stems and leaves separated
- Chard: stems and leaves separated
- Spinach: leaves and stems separated
- Zucchini: 1 medium
- Flat green beans: 100 g
- Celery: leaves and stalks separated
- Leek: ½ stalk
- Potatoes: 2 medium
- Carrot: 1 large
- Onion: 1 small

### Grains
- Farro: 4 handfuls (~100 g)

### Seasonings
- Rosemary
- Sage
- Fennel seeds
- Fennel flower or pollen
- Salt
- Black pepper

### Broth
- Vegetable trimmings (potato peels, celery leaves, leek greens, carrot peels, etc.)
- Water

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## Preparation Steps

### 1. Soak the Legumes
- Soak chickpeas, cannellini beans, and Sorana beans in **8× their weight in water** for **24 hours** in a cool, dry place.

### 2. Cook the Legumes
- **Cannellini beans:**
  Cook in a steel pot over direct heat until soft (~1 hour).   Blend into a smooth cream with extra virgin olive oil.

- **Chickpeas & Sorana beans:**
  Cook in earthenware pots with garlic, sage, and olive oil at **120–130°C** in the oven for **1.5 hours**.

### 3. Prepare Garlic-Infused Oil
- Crush rosemary, sage, black pepper, and garlic into a paste using a mortar.
- Mix with olive oil and let infuse **overnight**.

### 4. Prepare Vegetables
- Dice into uniform squares:
  - Savoy cabbage   - Black kale   - Zucchini   - Leek   - Celery stalks   - Potatoes

- Julienne:
  - Spinach   - Chard   - Their stems

### 5. Make Broth
- Simmer vegetable trimmings in water to create a light, flavorful broth.

### 6. Cook Farro
- Sauté farro in the garlic-infused oil.
- Deglaze with broth and cook risotto-style for **20–25 minutes**, until tender.

### 7. Assemble the Soup
- In a casserole, heat garlic-infused oil with fennel seeds.
- Sauté onion, celery, and leek for **5 minutes**.
- Add carrots, potatoes, and cabbages; cook another **5 minutes**.
- Add green beans, flat beans, zucchini, and remaining greens.
- Deglaze with broth.

### 8. Combine Components
- Stir in:
  - Cooked farro   - Chickpeas   - Sorana beans   - Cannellini bean cream
- Adjust seasoning with salt and black pepper.

### 9. Finish & Serve
- Serve at ~**55°C**.
- Drizzle with extra virgin olive oil.
- Finish with a light sprinkle of fennel flower or pollen.