Riso Con Fagioli (Rice And Bean Soup)

Place the beans in a large pan with plenty of water to cover. Season with salt to taste and 2 tablespoons of the olive oil. Cook until the beans are soft, 45 to 60 minutes. Strain and set aside.

Chop the onion, garlic, rosemary and prosciutto in a food processor, pulsing until well chopped but not pureed.

In a large pan, heat the remaining 6 tablespoons olive oil over medium heat for 2 to 3 minutes. Add the tomato paste and processed ingredients and cook 1 minute more.

Add the hot water and cook for 30 minutes. Pass this mixture through a food mill along with the beans.

Return the puree to the pan. Add the rice and bring to a boil. Cover, reduce and simmer until the rice is cooked, about 20 minutes.

Serve hot with a little drizzle of olive oil.