2 Garlic cloves,
A sage branch,
4 tbs of extra virgin olive oil,
Salt and pepper.
Fettunta with zolfini beans
Cover the beans with cold water, add 2 garlic cloves and a sage branch,
Add 4 tbs of extra virgin olive oil,
Let cook slowly until done, about 2 hours,
Using the tostapane, toast both sides of the bread,
Rub one side with raw garlic,
Place the bread in a soup bowl and cover with a ladle of beans and their broth,
Add more broth if you want more soup,
Grind some black pepper on top.
Beans soup with croutons
Puree the cooked beans in their broth, leaving some whole beans for garnish,
Prepare the croutons, cut the tuscan bread into cubes and saute in olive oil and chopped garlic in a skillet,
Serve the soup with croutons and garnish with whole beans and a nice drizzle of olive oil.