Bean Soup Veneto Style Pasta E Fagioli Alla Veneta Recipe

• 2 c. Dry pinto beans
• 4 c. Beef stock Or possibly
• 3 c. Canned beef broth
• 6 c. Water
• 6 Tbsp. Extra virgin olive oil
• 2 slc prosciutto rind Or possibly
• 2 slc salt pork
• 1 x Carrot, minced
• 1 x Celery stalk, minced
• 1 med onion, minced
• 1 sprg fresh rosemary Or possibly
• 1 tsp Dry rosemary
• 2 Tbsp. Parsley, minced
• 2 x Garlic cloves, minced
• 1 Tbsp. All-purpose flour
• 2 Tbsp. Tomatoe paste Salt & pepper, to taste
• 1/4 lb Small elbow macaroni Or possibly
• 1/4 lb Arborio rice
• 1/3 c. Parmesan cheese,fresh grated Additional Parmesan cheese

Directions