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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 8|
|Calories from Fat: 44 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.7mg||1 %|
|Sodium 1065mg||37 %|
|Potassium 1284.3mg||34 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 28.8g|
|Protein 18.6g||27 %|
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Calories per serving: 253
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