Pasta e Fagioli - Food&_ | Food, Stories, Recipes, Photography & Illustration
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Ingredients
- 450g (2 cups) dried borlotti beans, soaked overnight
- 2 tbsp olive oil
- A slice (about 50g) of cured lardo
- A small bunch of fresh flat parsley, washed and trimmed
- 1 small golden onion, peeled
- 2 liters vegetable stock, preferably home made with carrot, onion and celery
- 70g (2/3 cup) tubetti (short pasta tubes)
- Fine grain sea salt and black pepper, to taste
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