Pasta e Fagioli

by Leo Hartmann

8 servings

Beans

• 14 ozdried borlotti beans
• 4 leavesbay leaves

Soup

• 2 ozonion
• 2 ozcelery
• 2 ozcarrot
• 2 clovesgarlic
• 0.75 ozextra virgin olive oil
• 5.5 ozprosciutto crudo
• 5.5 ozlardo (cured pork back fat)
• 1.1 lbtomato passata
• 1.41 lbditaloni rigati or other short soup pasta
• 6 sprigsrosemary
• fine salt
• black pepper