Ingredients CardPasta e Fagioli4 servings Beans 200 gdried borlotti beans≈ 0.4 gbay leavescold water, for soaking and cooking, to taste Soup 30 gonion, finely chopped30 gcelery, finely chopped30 gcarrot, finely chopped≈ 3 ggarlic, peeled, left whole10 gextra virgin olive oil80 gprosciutto crudo, cut into strips80 glardo (cured pork back fat), cut into strips250 gtomato passata320 gditaloni rigati or other short soup pasta≈ 6 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)
