Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.
Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.