Ingredients CardPasta e Fagioli2 servings Beans 3.5 ozdried borlotti beans1 leafbay leavescold water, for soaking and cooking, to taste Soup 0.5 ozonion, finely chopped0.5 ozcelery, finely chopped0.5 ozcarrot, finely chopped½ clovegarlic, peeled, left whole0.25 ozextra virgin olive oil1.5 ozprosciutto crudo, cut into strips1.5 ozlardo (cured pork back fat), cut into strips4.5 oztomato passata5.5 ozditaloni 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)
