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Pasta & Fagioli

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA & FAGIOLI
 Categories: Soups, Pasta, Vegetables
      Yield: 8 Servings
 
      1 tb Olive Oil; fresh virgin
      1    Onion; finely chopped
      3    Clove garlic; minced
      1 lb Tomato;fresh, roma, *
      1 ts Oregano; dried
    1/2 ts Thyme; dried
    1/2 ts Rosemary; crushed,dried
    1/4 ts Marjoram; crushed,dried
           Dash cayenne pepper
    1/4 ts Black Pepper
    1/4 ts Salt
     15 oz Cannellini; **
    1/2 c  Water; or more
      8 oz Rotelle pasta; cooked
    1/3 c  Parsley; finely chopped
    1/2 ts Balsamic vinegar
           Parmesan cheese for topping
 
  *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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