Ingredients CardPasta e Fagioli8 servings Beans 14 ozdried borlotti beans4 leavesbay leavescold water, for soaking and cooking, to taste Soup 2 ozonion, finely chopped2 ozcelery, finely chopped2 ozcarrot, finely chopped2 clovesgarlic, peeled, left whole0.75 ozextra virgin olive oil5.5 ozprosciutto crudo, cut into strips5.5 ozlardo (cured pork back fat), cut into strips1.1 lbtomato passata1.41 lbditaloni 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)
