Ingredients CardPasta e Fagioli2 servings Beans 100 gdried borlotti beans1 leafbay leavescold water, for soaking and cooking, to taste Soup 15 gonion, finely chopped15 gcelery, finely chopped15 gcarrot, finely chopped½ clovegarlic, peeled, left whole5 gextra virgin olive oil40 gprosciutto crudo, cut into strips40 glardo (cured pork back fat), cut into strips125 gtomato passata160 gditaloni rigati or other short soup pasta1 ½ sprigsrosemary, leaves finely choppedfine salt, to tasteblack pepper, to taste Safety: Dried beans must be soaked and then boiled until completely tender; undercooked beans can cause stomach upsets. (The author)
