*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Dried pinto beans
    4       c            Beef stock  OR
    3       c            Canned beef broth
    6       c            Water
    6       tb           Olive oil
    2                    Slices prosciutto rind OR
    2                    Slices salt pork
    1                    Carrot, chopped
    1                    Celery stalk, chopped
    1                    Medium onion, chopped
    1                    Sprig fresh rosemary  OR
    1       t            Dried rosemary
    2       tb           Parsley, chopped
    2                    Garlic cloves, chopped
    1       tb           All-purpose flour
    2       tb           Tomatoe paste
                         Salt & pepper, to taste
      1/4   lb           Small elbow macaroni  OR
      1/4   lb           Arborio rice
      1/3   c            Parmesan cheese,fresh grated
                         Additional Parmesan cheese
   Place beans in a large bowl.  Add enough cold water to
   cover and let stand overnight.  Drain and rinse beans
   thoroughly.  Prepare meat broth.  Place beans in a
   large saucepan.  Add water, broth, 2 tablespoons oil,
   prosciutto rind or salt pork, carrot, celery and
   onion.  Cover and bring to a boil. Reduce heat.
   Simmer 50 to 60 minutes, stirring occasionally. Heat 3
   tablespoons oil in a small saucepan.  Add rosemary.
   Cook over medium heat until lightly browned.  Discard
   rosemary.  Add parsley and garlic; saute. When garlic
   changes color, stir in flour.  Cook and stir about 1
   minute. Remove 1 cup cooking liquid from bean mixture.
   Stir in tomato paste. Stir into flour mixture.  Season
   with salt and pepper. Cook 5 to 10 minutes, stirring
   frequently.  Add to bean mixture.  With a slotted
   spoon, place a third of bean mixture in a blender or
   food processor. Process until smooth. Return to
   saucepan.  Bring soup to a boil. Add pasta or rice and
   cook over high heat 8 to 10 minutes.  Stir several
   times during cooking. Taste and adjust for seasoning.
   Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into
   soup.  Serve hot with additional Parmesan cheese.
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