| 2 cups. Dried pinto beans
4 cups Beef stock OR 3 cups Canned beef broth 6 cups Water 6 Tbsp. Olive oil 2 Slices prosciutto rind OR 2 Slices salt pork 1 Carrot, chopped 1 Celery stalk, chopped 1 Sprig fresh rosemary OR 1 tsp. Dried rosemary |
1 Medium onion, chopped
2 Tbsp. Parsley, chopped 2 Garlic cloves, chopped 1 Tbsp. All-purpose flour 2 Tbsp. Tomato paste Salt & pepper, to taste 1/4 lb Small elbow macaroni OR 1/4 lb Arborio rice 1/3 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; sauté. 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.
