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.