Pasta e Fagioli

by Leo Hartmann

8 servings

Beans

• 400 gdried borlotti beans
• ≈ 0.8 gbay leaves

Soup

• 60 gonion
• 60 gcelery
• 60 gcarrot
• ≈ 6 ggarlic
• 20 gextra virgin olive oil
• 160 gprosciutto crudo
• 160 glardo (cured pork back fat)
• 500 gtomato passata
• 640 gditaloni rigati or other short soup pasta
• ≈ 12 grosemary
• fine salt
• black pepper