Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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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