Pasta e Fagioli

by Leo Hartmann

2 servings

Beans

• 100 gdried borlotti beans
• ≈ 0.2 gbay leaves

Soup

• 15 gonion
• 15 gcelery
• 15 gcarrot
• ≈ 1.5 ggarlic
• 5 gextra virgin olive oil
• 40 gprosciutto crudo
• 40 glardo (cured pork back fat)
• 125 gtomato passata
• 160 gditaloni rigati or other short soup pasta
• ≈ 3 grosemary
• fine salt
• black pepper