Beans And Squid

200 gr. / 7 oz. small squid 500 gr. / 1 lb. 2 oz. beans 1 medium sized ripe tomato 1 coffee cup of extra virgin olive oil 1 garlic clove 3 sage leaves rosmary 1 red pepper salt & pepper

Soak the beans for a whole night. Cook in a little water with the sage, rosmary and garlic. Salt half way through the cooking. Put some olive oil, garlic and very little red pepper in a frying pan and sautée a few minutes before adding the cleaned squid and the diced tomato. Cook gently for 5 minutes then add half the beans with their water. Put the other half in the blender then add to the soup and continue cooking for another few minutes. Serve with a generous helping of olive oil on top, preferably strong Tuscan.