Cannellini soup and tomato pulp

04628 CANNELLINI SOUP and TOMATO PULP INGREDIENTS for 4 PERSONS 200 g of beans dry, thick 6 toscanelli tomatoes or ripe, perini Auburn 1 scallion, 20 g olive oil, 2 cloves of garlic, basil leaves, salt, pepper. The night before you soak the beans 1, 5 l of cold water. The next morning, put them in a saucepan with their water and add a little salt and the onion washed away, but whole. Bring to a boil and simmer over low heat for about half an hour. Prepare tomatoes: heat in a few seconds in boiling water and time and then in a bowl of cold water. Sbucciateli, cut them into 4 and remove the seeds and the water contained within. Cut the flesh into small cubes and keep them aside. Heat oil in a pan and let sauté the garlic cloves peeled and lightly crushed. When they are golden, and discard any beans through a food mill directly over the pot, with all their cooking water. If necessary, add more water or broth. When the cream of beans boils, discover and correct, if necessary, salt. Thrown into the pot the tomato cubes and mix on low heat for 5 minutes. Add the chopped basil leaves and a little freshly ground pepper.