Ingredients
1
package (20 ounces) 15-dried bean soup mix, sorted and rinsed
8
cups water
12
ounces bulk Italian sausage
1
medium onion, chopped (1/2 cup)
2
medium carrots, chopped (1 cup)
2
cans (14 ounces each) beef broth
2
cups water
2
cans (14.5 ounces each) Italian-style stewed tomatoes, undrained and large pieces cut up
1/2
cup uncooked small pasta shells
1/4
cup shredded Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
If bean soup mix comes with seasoning mix, discard it. Heat beans and 8 cups water to boiling in 4-quart saucepan; reduce heat to low. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
Cook sausage and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain if necessary.
Drain beans and discard water. Mix beans, sausage mixture, carrots, broth and 2 cups water in 5- to 6-quart slow cooker.
Cover and cook on Low heat setting 8 to 9 hours.
Stir in tomatoes and pasta. Increase heat setting to High. Cover and cook about 30 minutes or until pasta is tender. Sprinkle individual servings with cheese and parsley.
