White Bean And Pasta Soup

• 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 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup uncooked small shell pasta
• Grated Parmesan cheese

1. 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.
2. 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.
3. Add tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with cheese.

dried great northern beans, italian sausage, onion, carrot, garlic, chicken broth, water, currants, basil, tomatoes, shell pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/white-bean-and-pasta-soup/ (may not work)