Pasta and Fagioli

---------- Recipe via Meal-Master (tm) v8.03

Title: Pasta and Fagioli
Categories: Soups, Italian
Yield: 8 servings

-CATHIE COPPOLINO (TDDB08B
1 tb Extra-virgin Olive Oil
1 Onion; finely chopped
3 Cloves garlic; minced
1 lb Fresh Roma Tomatoes*
1 ts Dried oregano
1/2 ts Dried thyme
1/2 ts Dried rosemary; crushed
1/4 ts Dried marjoram; crushed
Dash cayenne pepper
1/4 ts Salt and pepper
15 oz Cannellini**
1/2 c Water; or more
8 oz Rotelle pasta; cooked
1/3 c Finely chopped parsley
1/2 ts Balsamic vinegar
Parmesan cheese for topping

Yep, My crew are Bean People too. So incredibly
healthy, inexpensive and good good good! Made an
interesting Pasta and Fagioli the other night. Here's
the Recipe *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. Now..We thought
this was good, but I found it somewhat spicy. I do
like spicy food, but for this combination, I think
milder is better. Sooooo I would leave out the
marjoram and the cayenne and maybe cut the black
pepper to 1/8 tsp and add more at table if desired.
The parmesan cheese should not be more than 1/4 cup
total between 4 servings. I left it off all together.
My husband (the weird Italian :} ) does not like
Parmesan cheese. I can take it or leave it.

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