Click on a category to see more recipes in this category
Ingredients
1 1/2 Cups dried great northern beans
3/4 Pound Italian sausage links, casings removed
1 Large onion, chopped
1 Large carrot, chopped
3 Garlic cloves, minced
6 Cups chicken broth
3 Cups hot water
2 Tablespoons dried currants
1 Teaspoon dried basil
1 (14 1/2 oz) Can diced tomatoes, undrained
1 Cup small shell pasta, uncooked
Grated Parmesan cheese
Instructions
Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2". 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.