Pasta and Fagioli

Category: Soups, Stews and Chili

Cuisine: American

Ready in 30 minutes

Ingredients

1 Onion finely chopped

1/2 c Water; or more

8 oz Rotelle pasta; cooked

1/2 ts Balsamic vinegar

1/4 ts Salt

1/4 ts Marjoram; crushed,dried

Dash cayenne pepper

3 Garlic minced

1 ts Oregano; dried

15 oz Cannellini; **

Parmesan cheese for topping

1 tb Olive Oil; fresh virgin

1/4 ts Black pepper

1/3 c Parsley; finely chopped

1/2 ts Rosemary; crushed,dried

1/2 ts Thyme; dried

1 lb Tomato;fresh, roma, *


Directions

*peeled, seeded and diced or 1 16-oz. can plum tomatoes, drained and chopped **kidney or navy beans, rinsed and drained >>>>>> In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent. Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper. Simmer about 10 minutes until sauce is thick and hot. Add beans and water, cook about 5 to 8 minutes to heat through. Stir in pasta, parsley and balsamic vinegar. To serve spoon 1 1/4 Cups on four plates and top with a little parmesan cheese. Each serving contains about 330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams sodium. ~--

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