Tuscan baked beans soup
Preparation
Brown the garlic and the sage sprig in a pan with a little oil. After two-three minutes add the Passata and cook until the sauce gets quite thick.
Add the beans, salt and pepper to taste, and keep on cooking for at least 15 minutes. Once ready, serve the soup still hot with some slices of garlic flavored toasted bread.
Ingredients
Baked beans 400g
Extra virgin olive oil 4tbsp
Passata rustica 200g
Fresh Sage 1 sprig
Garlic cloves 2
Salt and pepper to taste