Ingredients CardPasta e Fagioli8 servings Beans 400 gdried borlotti beans≈ 0.8 gbay leavescold water, for soaking and cooking, to taste Soup 60 gonion, finely chopped60 gcelery, finely chopped60 gcarrot, finely chopped≈ 6 ggarlic, 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 pasta≈ 12 grosemary, 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)
