Tuscan-Style Potato Soup

Preheat the oven to 400 degrees.Cut off the pointed end of each garlic head so that the cloves are partially exposed (do not peel or separate the cloves); place each head in the center of a small sheet of strong aluminum foil. Drizzle each head with 1/2 teaspoon of oil; wrap each in foil. Bake at 400 ° C for 45 minutes; let cool for 10 minutes. Squeeze to remove the pulp; peel off the skin.Heat 2 teaspoons of oil in a roasting pan over medium-high heat. Add 1 1/2 cups onion; simmer 4 minutes, stirring frequently. Add pepper, 1/8 teaspoon salt, and potatoes; simmer 2 minutes. Add broth; bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes are very soft, stirring occasionally. Place the chopper in a large bowl; pour the potato mixture and garlic pulp into the chopper. Pass the mixture through a meat grinder; return the mixture to the mold. Mash it in half. Grate 2 ounces of cheese to make 1/2 cup; add to soup. Cook over medium heat for 5 minutes or until completely warmed through.Heat 1 1/2 teaspoons of oil in a large skillet over medium-high heat. Add the remaining 1/2 cup onion; simmer for 6 minutes, stirring frequently. Add 1/8 teaspoon salt, sausage, and pancetta; cook for 8 minutes or until the sausages are lightly browned, stirring to crumble.Boil the cabbage in boiling water for 4 minutes; strain through a sieve into a bowl, reserving 1/4 cup of the cooking liquid. Grate 1 ounce of cheese. Combine the cabbage, remaining cooking liquid, grated cheese, sage, and nuts in a food processor; chop until finely ground. With the food processor turned on, gradually add 1 tablespoon of vegetable oil through the kitchen chute, whisking until smooth. Pour 1 cup of soup into each of the 6 bowls; sprinkle each serving with 3 tablespoons of the sausage mixture. Sprinkle each serving with about 4 teaspoons of the kale mixture; spread the remaining 1 oz of cheese evenly over the soup.