FOR DRIED CANNELLINI BEANS

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1. If you are using DRIED CANNELLINI BEANS: begin the preparation of the Fagioli all'uccelletto recipe by soaking the beans. Leave them to soak in plenty of water for 8-12 hours. As the beans rehydrate, they double in volume, so use a large bowl.
2. At the end of the soaking time, rinse, drain, and cook the beans in plenty of boiling water for about 40 minutes. Drain the beans and set aside a few tablespoons of the cooking water.

FOR CANNED CANNELLINI BEANS

1. If you are using CANNED CANNELLINI BEANS: drain the beans in a pasta strainer and rinse with fresh water. They are already cooked, so set them aside.
2. Heat the oil and add the peeled garlic cloves and sage leaves. Stir gently and sauté over low heat for a few minutes so that the oil takes on the flavors of the ingredients.
3. Then add the tomato passata and stir.
4. After 2-3 minutes, add the cannellini beans. Cover and cook for 20-25 minutes if you used DRIED BEANS, 5-6 minutes if you used CANNED BEANS. Cook gently over low heat.
5. If necessary, add a ladle of hot water from the cooking beans (or just hot water) to make the preparation more moist and less dry. The beans should be tender and well cooked, but not flaky.
6. At the end of cooking, season with salt and freshly ground pepper to taste. The consistency should not be too dry but with plenty of sauce, not runny but creamy.
7. Serve Fagioli all'Uccelletto hot with fresh bread or as a side dish for other recipes.