1 cup dry great northern beans or white beans
1 16 ounce can Italian plum tomatoes
2 medium carrots, chopped
1 medium onion, chopped
dash of garlic salt to taste
3 cups beef broth or beef bouillon
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1 teaspoon sugar
salt and freshly ground pepper to taste
1/2 cup elbow macaroni
Rinse beans thoroughly, place in a large pot and cover with cold water. Bring to a boil for one minute, shut off the heat, cover and let stand for 1 hour, then drain. Chop tomatoes and stir in with juice, carrots, onion, beef broth, sugar, salt, pepper, garlic, garlic salt, salt and pepper and basil. Cover and simmer about 1 1/2 hours or until beans are tender. Cook uncovered for another 1/2 hr to thicken. Mash beans slightly. Bring to broiling; stir in pasta. Cook uncovered, just until pasta is tender al dente. Serve immediately. Makes 4 main dishes or 8 side dishes. Serve with grated Romano cheese.
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