Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta

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.