Bean Soup or Pasta and Beans is truly a national classic. Naturally, the way it is prepared varies significantly from region to region. In Tuscany, it is generally made with white beans; they are boiled, mashed, and then finished in a tomato sauce made with a sauté of garlic, extra virgin olive oil, and sage; subsequently, by adding some water, short pasta is cooked right in it, perhaps those we call "bombolotti," so that it absorbs the flavor well. We thought of bringing you this purée already prepared; you just need to add some water, boil the pasta in it, and serve; it can also be used as a purée on which to lay some seared octopus, for example; or simply, it is also excellent as is, to be eaten with a spoon!