1 c. dry Great Northern beans
1 (16 oz.) can tomatoes, cut up
2 med. carrots, chopped
1 med. onion, chopped
3 tbsp. instant beef bouillon granules
2 cloves garlic, minced
1 tsp. dried basil, crushed
1/2 c. sm. pasta

Rinse beans. In Dutch oven, combine beans and 8 cups water. Bring to boiling, reduce heat and simmer 2 minutes. Remove from heat, cover and let stand 1 hour or soak overnight. Don't drain.

Stir in undrained tomatoes, carrots, onions, bouillon granules, garlic and basil. Cover and simmer about 1 1/2 hours until beans are tender. Mash beans slightly. Bring to boiling, stir in pasta. Cook, uncovered, just until pasta is tender. Grated Parmesan cheese can be sprinkled on each serving, if desired.