Prepare the Vegetable broth and keep it warm.

Clean the black cabbage and cut 300 g of leaves into strips.

Peel and thinly slice the onion, then do the same with the garlic and chili.

In a large pot, heat the oil with the garlic, chili, and onion and let them sauté for about 5 minutes.

When the onion has softened, add the black cabbage and cook for another 5 minutes over medium heat, stirring often.

Add the pre-cooked cannellini beans, keeping some aside for plating.

Stir well, add salt and pepper.

Cover with the hot vegetable broth and bring to a boil, then lower the heat, cover with the lid, and cook for about 15-20 minutes.

Meanwhile, prepare the fondue: pour the cream into a small saucepan and heat it over low heat.

Once hot, turn off the heat and add the grated pecorino cheese.

Mix well with a whisk to completely dissolve the cheese and achieve a smooth and creamy consistency.

Cut the bread into cubes.

In a pan, flavor a drizzle of oil with garlic cloves, then add the bread cubes.

Season with salt and chopped rosemary and toast them over medium heat until golden and crispy.

After the soup's cooking time, blend with an immersion blender to achieve a smooth and creamy consistency.

If it turns out too thick, you can thin it with a bit of broth; otherwise, you can keep it on the heat to slightly reduce it.

Plate the cream and garnish with the reserved beans, which you have seasoned with a drizzle of oil.

Finish with the pecorino fondue and the crispy bread croutons.