Pasta e Fagioli

by Leo Hartmann

4 servings

Beans

• 7 ozdried borlotti beans
• 2 leavesbay leaves

Soup

• 1 ozonion
• 1 ozcelery
• 1 ozcarrot
• 1 clovegarlic
• 0.25 ozextra virgin olive oil
• 2.75 ozprosciutto crudo
• 2.75 ozlardo (cured pork back fat)
• 9 oztomato passata
• 11.5 ozditaloni rigati or other short soup pasta
• 3 sprigsrosemary
• fine salt
• black pepper