Ingredients CardPasta e Fagioli4 servings Beans 200 gdried borlotti beans2 leavesbay leavescold water, for soaking and cooking, to taste Soup 30 gonion, finely chopped30 gcelery, finely chopped30 gcarrot, finely chopped1 clovegarlic, peeled, left whole10 gextra virgin olive oil80 gprosciutto crudo, cut into strips80 glardo (cured pork back fat), cut into strips250 gtomato passata320 gditaloni rigati or other short soup pasta3 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)
