astray recipes: Pasta and fagioli

Categories: Soup/stew; Pasta/rice; Vegetables
Yield: 8 servings

Measure	Ingredient
1 tablespoon	Olive Oil; fresh virgin
1	Onion; finely chopped
3	Clove garlic; minced
1 pounds	Tomato;fresh, roma, *
1 teaspoon	Oregano; dried
½ teaspoon	Thyme; dried
½ teaspoon	Rosemary; crushed,dried
¼ teaspoon	Marjoram; crushed,dried
	Dash cayenne pepper
¼ teaspoon	Black Pepper
¼ teaspoon	Salt
15 ounces	Cannellini; **
½ cup	Water; or more
8 ounces	Rotelle pasta; cooked
⅓ cup	Parsley; finely chopped
½ teaspoon	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 1¼ 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.

pasta and fagioli