Fagioli all'Uccelletto

Method

1. Finely chop carrot, onion, and celery.
2. In a pan, heat olive oil with a pinch of coarse salt and pepper.
3. Add lardo and sage leaves, then add the chopped vegetables.
4. Sauté gently until the vegetables are soft but not creamy.
5. Deglaze with white wine and cook until the alcohol evaporates.
6. Add double concentrated tomato paste and stir to combine.
7. Add the pre-cooked cannellini beans.
8. Add water (or vegetable broth) – use water if the beans were boiled in salted water.
9. Cook for 5 minutes without stirring.
10. Remove from heat and drizzle with raw extra virgin olive oil. Serve.