|Dry navy beans||1 Pound|
|Yellow onion||1 Medium, chopped|
|Salt pork||4 Ounce, chopped|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Chicken stock/Chicken broth||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Pasta shells||8 Ounce (Mini)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (For Garnish)|
|Chopped fresh basil||1 Tablespoon (For Garnish)|
Rinse the beans and place them in a large saucepan with enough water to cover by 2 inches.
Bring the mixture to a boil and boil 2 minutes.
Remove from the heat, cover, and let stand 1 hour.
Drain and rinse the beans.
In a heavy pot, saute the onion with the salt pork for 5 minutes.
Stir in the beans, tomato puree, chicken stock, 1 cup of the water, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 2 hours.
(Add another cup of water, if necessary, during cooking.) While the beans are cooking, cook the pasta in a large pot of boiling salted water according to the package directions.
Drain and set aside.