Pasta e Fagioli

by Leo Hartmann

2 servings

Beans

• 3.5 ozdried borlotti beans
• 1 leafbay leaves

Soup

• 0.5 ozonion
• 0.5 ozcelery
• 0.5 ozcarrot
• ½ clovegarlic
• 0.25 ozextra virgin olive oil
• 1.5 ozprosciutto crudo
• 1.5 ozlardo (cured pork back fat)
• 4.5 oztomato passata
• 5.5 ozditaloni rigati or other short soup pasta
• 1 ½ sprigsrosemary
• fine salt
• black pepper