Pasta e Fagioli
by Leo Hartmann
4 servings
Beans
- 200 gdried borlotti beans
- ≈ 0.4 gbay leaves
Soup
- 30 gonion
- 30 gcelery
- 30 gcarrot
- ≈ 3 ggarlic
- 10 gextra virgin olive oil
- 80 gprosciutto crudo
- 80 glardo (cured pork back fat)
- 250 gtomato passata
- 320 gditaloni rigati or other short soup pasta
- ≈ 6 grosemary
- fine salt
- black pepper