Crema di Cannellini con Crumble di Pane | Fattoria La Vialla

Ingredients

• 400 g Cannellini beans (boiled)
• 1 stalk of celery
• 1 carrot
• 250 g potatoes
• 1 onion
• 1 sprig of rosemary
• 3-4 sage leaves
• 600 ml vegetable broth
• 1 clove of garlic
• 4 tbsp Extra Virgin Olive Oil
• salt
• 30 g dry homemade bread crust
• 6 sprigs of rosemary
• 100 g grated pecorino cheese, for the pecorino “crisps”
• 90 g Tuscan salami
• 12 leaves of Tuscan kale, 2 -3 tbsp Extra Virgin Olive Oil and some salt, for the Tuscan kale “crisps”