Ingredients CardPasta e Fagioli12 servings Beans 600 gdried borlotti beans6 leavesbay leavescold water, for soaking and cooking, to taste Soup 90 gonion, finely chopped90 gcelery, finely chopped90 gcarrot, finely chopped3 clovesgarlic, peeled, left whole30 gextra virgin olive oil240 gprosciutto crudo, cut into strips240 glardo (cured pork back fat), cut into strips750 gtomato passata960 gditaloni rigati or other short soup pasta9 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)
