Ingredients CardPasta e Fagioli4 servings Beans 7 ozdried borlotti beans2 leavesbay leavescold water, for soaking and cooking, to taste Soup 1 ozonion, finely chopped1 ozcelery, finely chopped1 ozcarrot, finely chopped1 clovegarlic, peeled, left whole0.25 ozextra virgin olive oil2.75 ozprosciutto crudo, cut into strips2.75 ozlardo (cured pork back fat), cut into strips9 oztomato passata11.5 ozditaloni rigati or other short soup pasta3 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)
