Boil beans in abundant salted water. Brown a whole peeled
and pressed garlic clove, sage and a rosemary twig in
a crock pot. When garlic is golden brown, remove together
with sage and rosemary. Pour into flavoured oil the peeled
tomatoes, chop them with a fork and let brown. Mix in
together previously pureed half of boiled beans with remaining
whole ones and browned tomato and let flavour for a few
minutes. Ladle in 2-3 Tbps. Of the beans’ cooking
broth, let flavour and mix with noodles.
The soup should have a creamy rather than liquid consistency.
Sprinkle each serving with freshly ground pepper.
