Clean the octopus thoroughly. Boil the octopus for 40 minutes in non salty water. When cooked drain the octopus and cut into small pieces.
Lightly brown the garlic in a saucepan with some oil until it’s golden, remove the garlic, add the finely chopped red onion, and let it brown. Finally, add the borlotti beans and the cherry tomato slices. Add the veggie broth, carefully season with salt, pepper and cook for 20 minutes.
Use a mixer and blend until the borlotti cream becomes smooth.
In an non-stick pan, sauté the octopus with oil and chopped rosemary for a few minutes.
Pout the borlotti cream in a soup plate, place the sautéed octopus in the center and pour a drizzle of oil. Garnish the dish with fresh rosemary needles.