Preheat the oven to 400°F. Add the onions, carrots, garlic, cauliflower, fennel to the baking sheet then drizzle with ¼ cup extra virgin olive oil and sprinkle with salt and pepper. Roast the vegetables for 1 hour, stirring halfway through.
After 20 minutes, remove the lid, turn up the heat to medium high and continue to cook the broccoli until much of the liquid is cooked off and the broccoli is charred in parts.
Add the chickpeas, stock and roasted vegetables to a large pot or dutch oven along with an additional 1/2 teaspoon of kosher salt. Bring to a boil, reduce the heat, then simmer covered for 30 minutes.
Carefully transfer the soup to a blender and blend until very smooth. Taste and add more salt if needed.
To make the crispy sage, add the remaining ¼ cup of the olive oil to a small skillet. When it starts to bubble slightly, add the sage leaves and fry until the leaves are no longer sizzling. Transfer the leaves to a paper towel to drain.
Finish the soup with the crispy sage and a fresh drizzle of Bellucci Extra Virgin Olive Oil, preferably Organic Toscano PGI.