Ingredients CardPasta e Fagioli12 servings Beans 1.32 lbdried borlotti beans6 leavesbay leavescold water, for soaking and cooking, to taste Soup 3.25 ozonion, finely chopped3.25 ozcelery, finely chopped3.25 ozcarrot, finely chopped3 clovesgarlic, peeled, left whole1 ozextra virgin olive oil8.5 ozprosciutto crudo, cut into strips8.5 ozlardo (cured pork back fat), cut into strips1.65 lbtomato passata2.12 lbditaloni 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)
