Puree the boiled beans. You can use an electric blender or a classic vegetable mill. If you are making soup for a child, it’s better to use a vegetable mill since it won’t incorporate air into the soup, avoiding the risk of causing colic to the young child. You can more easily puree the beans by adding some cooking water to have the thickness you prefer.

Heat a few tablespoons of extra virgin olive oil in a saucepan with some sage leaves and a clove of garlic. When the garlic is golden and has given its flavour to the olive oil, pour the pureed beans into the pan and add 2 tablespoons of tomato sauce. Your beans will be pretty pink.

Season with salt and pepper and bring to a simmer. Let simmer gently for a few minutes, until the beans will be flavoured by the olive oil and the garlic and the tomato will loose its raw taste.