The Bean or Pasta and Bean Soup is truly a national classic. Of course, the way of preparing it also changes dramatically from region to region. In Tuscany, generally, it is prepared with white beans; they are boiled, pureed and then finished in a tomato sauce made with sautéed garlic, extra virgin olive oil and sage; then, by adding water, you cook the short pasta right inside, perhaps what we call "bombolotti", so that it gets the best flavor. We have thought of bringing you this ready-made past; you just need to add water, boil the pasta in it and serve; it can also be used as a puree cream on which to lay seared octopus, for example; or, simply, it is also excellent so, to eat with a spoon!