1small red chillichopped. seeds removed if you have a sensitive palate
4bay leaves
Sea salt and freshly ground black pepper
Instructions
Soak the beans overnight in cold water, each type in a different bowl.
Rinse and drain the beans well and boil each type in a separate pot: the borlotti for an hour and the cannellini for ¾ of an hour; drain, wash and set aside.
In the meantime stir-fry everything listed under the soffritto until the onions are golden – around 15 minutes; remove the bay leaves and the rosemary and season it well with salt and pepper to taste.
Pop the prosciutto bone and the cannellini beans to the soffritto, season if you think it’s necessary and cook for about 10 minutes.
Now pour in the stock, bring to the boil and simmer for 35-30 minutes until the beans are tender.
Remove the bone and now mix in the borlotti beans, check and correct the seasoning and taste to see if the soup is cooked.
Serve the drizzled with extra virgin olive oil and crunchy Italian bread. We suggest ciabatta.