Cannellini all'uccelletto

Drain and rinse the soaked cannellini beans, then place in a saucepan with plenty of cold water, bring to the boil and cook until tender, about 40–50 minutes – check the cooking time on your bean packet. Drain, reserving about 100ml (3½fl oz) of the cooking water. Heat the olive oil in a heavy-based saucepan, add four sage leaves and fry over a medium heat for a minute or so until crispy, then add the garlic and chilli and sweat for a minute.

Add the tomato passata and the reserved bean cooking water (if you are using canned beans, add can juice plus 50ml/3½ tbsp water) and some salt to taste, then reduce the heat, partially cover with a lid and simmer for 20 minutes.

Add the cannellini beans and simmer for a further 5 minutes until heated through. If you are using canned beans, add their liquid as well.

Just before the end of the cooking time, toast the bread slices. Heat a good drizzle of olive oil in a small frying pan, add the remaining sage leaves and fry over a medium heat for a minute or so until crispy.

Divide the bean mixture between individual bowls, top with the crispy sage and a drizzle of the sage-infused olive oil and serve with the toasted rustic bread.