In a large heavy saucepot heat olive oil until hot.
Add prosciutto, celery and onion.
Cook and stir for 3 minutes.
Stir in tomatoes, water, rice and black pepper.
Bring to a boil.
Reduce heat and simmer, covered, until rice is cooked, about 20 minutes, stirring occasionally.
Add cannellini, red kidney beans and parsley.
Return to a boil.
Reduce heat and simmer, covered, for 5 minutes.