The soup of beans, tomatoes and sage with toast
Rustic bread 4 pieces
Olive oil 4 tablespoons
2 cloves garlic
Sage leaves 6 pieces
Tomatoes in own juice 800g
Kannellini Beans 425 g
½ teaspoon salt
Black pepper ¼ teaspoon
1. Sprinkle bread 2 tablespoons of olive oil and fry in the toaster or grill until crisp and brown.
2. Heat the remaining oil in a frying pan and add the chopped garlic and sage. Sauté for about 1 minute until golden brown garlic.
3. Add tomatoes, beans, salt and pepper and mix well. Cook a few minutes until the liquid has evaporated and a little soup thickens.
4. Put a piece of bread into bowls and pour the soup on top. Serve immediately.