| 1 | Place beans in a large bowl. |
| 2 | Add enough cold water to cover and let stand overnight. |
| 3 | Drain and rinse beans thoroughly. |
| 4 | Prepare meat broth. |
| 5 | Place beans in a large saucepan. |
| 6 | Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. |
| 7 | Cover and bring to a boil. |
| 8 | Reduce heat. |
| 9 | Simmer 50 to 60 minutes, stirring occasionally. |
| 10 | Heat 3 tablespoons oil in a small saucepan. |
| 11 | Add rosemary. |
| 12 | Cook over medium heat until lightly browned. |
| 13 | Discard rosemary. |
| 14 | Add parsley and garlic; saute. |
| 15 | When garlic changes color, stir in flour. |
| 16 | Cook and stir about 1 minute. |
| 17 | Remove 1 cup cooking liquid from bean mixture. |
| 18 | Stir in tomato paste. |
| 19 | Stir into flour mixture. |
| 20 | Season with salt and pepper. |
| 21 | Cook 5 to 10 minutes, stirring frequently. |
| 22 | Add to bean mixture. |
| 23 | With a slotted spoon, place a third of bean mixture in a blender or food processor. |
| 24 | Process until smooth. |
| 25 | Return to saucepan. |
| 26 | Bring soup to a boil. |
| 27 | Add pasta or rice and cook over high heat 8 to 10 minutes. |
| 28 | Stir several times during cooking. |
| 29 | Taste and adjust for seasoning. |
| 30 | Stir 1 tablespoon oil and 1/3 cup parmesan cheese into soup. |
| 31 | Serve hot with additional parmesan cheese. |
