Place the Olive Oil (1/4 cup), Garlic (3 clove), and Fresh Sage (1 bunch) in a soup pot and turn the heat to medium. Cook the garlic, stirring it until it becomes colored a very pale gold.
Add the Canned Cannellini White Kidney Beans (3 cup) and Salt and Pepper (to taste). Turn the heat to low, cover and simmer gently for 5-6 minutes.
Uncover, add the Water (1 cup) and simmer for another 6-8 minutes or until some of the beans have broken down and turned the broth creamy. Taste, and adjust Salt and Pepper (to taste). Turn off the heat.
Place Bread (to taste) into soup bowls. Ladle beans over top. Shave Parmigiano-Reggiano (to taste) over top.