Ingredients
1-1/2 cups dried great northern beans3/4 pound Italian sausage links, casings removed1 large onion, chopped1 large carrot, chopped3 garlic cloves, minced6 cups chicken broth3 cups hot water2 tablespoons dried currants1 teaspoon dried basil1 can (14-1/2 ounces) diced tomatoes, undrained1 cup uncooked small shell pastaGrated Parmesan cheese
Preparation
Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and reserved beans. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the beans are tender, stirring occasionally.
Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.
