Fagioli Bianchi et Patata

• 250 g (9 oz) dried cannellini beans, soaked in cold water overnight
• 6 sage leaves
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Drain the beans, place them in a large pan and cover with fresh water. Add the herbs and bring to the boil, then simmer for 1 hour. Add the potatoes and garlic and simmer gently for a further 30 minutes, until the beans and potatoes are soft. Pour into a blender and blitz to a smooth purée, then return to the pan, season to taste and keep warm. If the soup is too thick, thin it with a little wa