Pasta e Fagioli

by Leo Hartmann

12 servings

Beans

• 600 gdried borlotti beans
• ≈ 1 gbay leaves

Soup

• 90 gonion
• 90 gcelery
• 90 gcarrot
• ≈ 9 ggarlic
• 30 gextra virgin olive oil
• 240 gprosciutto crudo
• 240 glardo (cured pork back fat)
• 750 gtomato passata
• 960 gditaloni rigati or other short soup pasta
• ≈ 18 grosemary
• fine salt
• black pepper