Fagioli all'Uccelletto and Pappa al Pomodoro Soup

Method

1. Soak the dried borlotti beans in water for 15-20 minutes.
2. Finely chop celery, carrot, and onion for the soffritto.
3. In a pot, slowly cook the soffritto with a piece of lardo, sage, chili pepper, and grated garlic.
4. Add a heaped tablespoon of triple-concentrated tomato paste and stir.
5. Add the soaked borlotti beans and the cooked cannellini beans to the pot.
6. Add homemade tomato passata (strained tomatoes) and enough water to make it brothy. Simmer.
7. Meanwhile, slice stale rustic bread, season with olive oil and salt, and toast in the oven until golden.
8. Grate half a clove of garlic over the toasted bread slices.
9. Add the toasted bread to the soup, season with salt, and cook for another 15 minutes.
10. At the end of cooking, stir in a handful of cavolo nero (Tuscan kale) and let it wilt. Serve with a drizzle of extra virgin olive oil.