Pasta e Fagioli

by Leo Hartmann

12 servings

Beans

• 1.32 lbdried borlotti beans
• 6 leavesbay leaves

Soup

• 3.25 ozonion
• 3.25 ozcelery
• 3.25 ozcarrot
• 3 clovesgarlic
• 1 ozextra virgin olive oil
• 8.5 ozprosciutto crudo
• 8.5 ozlardo (cured pork back fat)
• 1.65 lbtomato passata
• 2.12 lbditaloni rigati or other short soup pasta
• 9 sprigsrosemary
• fine salt
• black pepper