Ingredients CardPasta e Fagioli8 servings Beans 400 gdried borlotti beans4 leavesbay leavescold water, for soaking and cooking, to taste Soup 60 gonion, finely chopped60 gcelery, finely chopped60 gcarrot, finely chopped2 clovesgarlic, peeled, left whole20 gextra virgin olive oil160 gprosciutto crudo, cut into strips160 glardo (cured pork back fat), cut into strips500 gtomato passata640 gditaloni rigati or other short soup pasta6 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)
