Yield: 8 servings
|2 cups||Dried pinto beans|
|4 cups||Beef stock OR|
|3 cups||Canned beef broth|
|6 tablespoons||Olive oil|
|2||Slices prosciutto rind OR|
|2||Slices salt pork|
|1||Celery stalk, chopped|
|1||Medium onion, chopped|
|1||Sprig fresh rosemary OR|
|1 teaspoon||Dried rosemary|
|2 tablespoons||Parsley, chopped|
|2||Garlic cloves, chopped|
|1 tablespoon||All-purpose flour|
|2 tablespoons||Tomatoe paste|
|Salt & pepper, to taste|
|¼ pounds||Small elbow macaroni OR|
|¼ pounds||Arborio rice|
|⅓ cup||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 ⅓ cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.