Bean soup veneto-style-pasta e fagioli alla veneta

Yield: 8 servings

Ingredients:

2 c Dried pinto beans 1 ts Dried rosemary
4 c Beef stock OR 2 tb Parsley chopped
3 c Canned beef broth 2 Garlic cloves chopped
6 c Water 1 tb All-purpose flour
6 tb Olive oil 2 tb Tomatoe paste
2 Slices prosciutto rind OR Salt & pepper to taste
2 Slices salt pork 1/4 lb Small elbow macaroni OR
1 Carrot chopped 1/4 lb Arborio rice
1 Celery stalk chopped 1/3 c Parmesan cheese fresh grated
1 Medium onion chopped Additional Parmesan cheese
1 Sprig fresh rosemary OR

Instructions:

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.