Ingredients CardPasta e Fagioli12 servings Beans 600 gdried borlotti beans≈ 1 gbay leavescold water, for soaking and cooking, to taste Soup 90 gonion, finely chopped90 gcelery, finely chopped90 gcarrot, finely chopped≈ 9 ggarlic, 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 pasta≈ 18 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)
