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1. Soak the beans in a large bowl of cold water overnight.
2. Drain, rinse, drain again.
3. Add the beans to a large saucepan with the water, beef stock, 2 tablespoons olive oil, bacon, carrot, celery and onion, cover and bring the mixture to a boil.
4. Lower the heat and simmer for 60 minutes, occasionally stirring.
5. In a small saucepan add 3 tablespoons of oil and the rosemary and cook over medium heat until the rosemary turns lightly brown.
6. Discard the rosemary sprig, and add the garlic and parsley.
7. Sauté until the garlic is fragrant, which takes about 1 minute, stirring occasionally.
8. Add the flour, stir and cook for another minute.
9. Remove 1 cup of the liquid from the pot of beans and add to a small bowl.
10. Whisk in the tomato paste, then stir the mixture into the flour mixture.
11. Season with salt and pepper and cook for 7 to 10 minutes, frequently stirring.
12. Add the tomato mixture to the pot of beans.
13. Transfer 1/3 of the bean mixture to a food processor and process until smooth.
14. Return the puree to the pot of beans and bring the mixture to a boil.
15. Add the rice and cook for 10 minutes over high heat, frequently stirring.
16. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup.
17. Serve hot with additional Parmesan cheese.
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