Cranberry bean and potato soup

Ingredients:

• 300 g di fagioli borlotti precotti Serves 4
• 300 g pre-cooked cranberry beans
• 1 clove of garlic
• ½ rib of celery
• 2 leaves of sage
• 3 whole peeled tomatoes
• 1 medium potato
• hot water
• salt
• Villa Magra EVOO

Recipe:

Peel the garlic and clean the celery, then chop it finely. Heat a couple of spoonfuls of Villa Magra in a large saucepan, adding the garlic, the celery and the leaves of sage, frying them lightly for 5 minutes. Peel the potato and cut it into cubes; stir the potato in and cook until golden. Add the peeled tomatoes, squashing them with a fork; pour in a glassful of hot water to soften the potatoes and simmer for about 10-15 minutes. Season with salt and pepper to taste. Remove the garlic glove and stir the beans in, together with 4/5 spoonfuls of hot water; simmer for another 5 minutes. Take half of the preparation and blend it with an electric mixer, until soft and creamy. Put the cream back together with the potatoes and beans; cook and stir for a couple of minutes more, until bubbly. Serve in individual dishes, sparkling with fresh minced parsley and complete with a drizzle of Villa Magra.