The Bible teaches that all sin, past, present, and future, is forgiven through faith in the atoning death and resurrection of Jesus Christ. Eternal destiny is sealed and set at the moment of justifying faith. Our depth of intimacy, fellowship and joy is certainly affected adversely when we fail to confess and repent of daily sin. But our eternal destiny has already and forever been determined. We must recognize the distinction between the eternal forgiveness of the guilt of sin that is ours the moment we embrace Jesus in faith, and that temporal forgiveness of sin we receive on a daily basis that enables us to experience the happiness of intimacy with the Father.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Italian	Italian, Soups	8	Servings

INGREDIENTS

2	c	Dried pinto beans
4	c	Beef stock OR
3	c	Canned beef broth
6	c	Water
6	tb	Olive oil
2		Slices prosciutto rind OR
2		Slices salt pork
1		Carrot, chopped
1		Celery stalk, chopped
1		Medium onion, chopped
1		Sprig fresh rosemary OR
1	ts	Dried rosemary
2	tb	Parsley, chopped
2		Garlic cloves, chopped
1	tb	All-purpose flour
2	tb	Tomatoe paste
		Salt & pepper, to taste
1/4	lb	Small elbow macaroni OR
1/4	lb	Arborio rice
1/3	c	Parmesan cheese,fresh grated
		Additional Parmesan cheese

INSTRUCTIONS

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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