Octopus and Beans soup

This is a spicy and warm seafood dish, perfect for winter but, once cooled, you can use it as  appetizer in little fingerfood portions.  It's another example of begetable and seafood mixing, very typical of italian cuisine!
Ingredients (imperial and metric) - Party of 4

• 3 little octopus, sliced in pieces
• 2 cans of boiled white beans
• 1 bottle of tomato sauce
• 1 clove of Garlic, finely chopped
• 1 glass of white wine
• 2 pinches of pepper
• Chili (optional)
• 45g (3 tablespoons) of Extravirgin Olive Oil
• 2-3 pinches of salt

Method:

• Put in a large pot  the oil the garlic and the optional chili and turn on a low flame
• wait 2 minutes and put the octopus: let it fry for about 1 minute, mixing
• Add the red wine and when it's evaporated, add the tomato sauce
• Let the sauce boil, if it becomes a bit  dry, add some hot water
• While the sauce is boiling, open and drain one can of beans: reduce them in cream
• Open the other can and drain it.
• When the tomato sauce changes its color becoming dark add the beans cream and the drained beans into the pot
• Cook all together for another 2-3 minutes, then add the salt, mix it and serve

TIPS: when you serve it, you can add some roasted bread  or some Taralli from BARI and some RUCOLA, it will be very nice!!