Recipe for Pasta and Fagioli 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 tbl Olive Oil, fresh virgin
1 x Onion, finely chopped
3 x Clove garlic, minced
1 lb Tomato,fresh, roma, *
1 tsp Oregano, dried
1/2 tsp Thyme, dried
1/2 tsp Rosemary, crushed,dried
1/4 tsp Marjoram, crushed,dried
Dash cayenne pepper
1/4 tsp Black Pepper
1/4 tsp Salt
15 oz Cannellini, **
1/2 cup Water, or more
8 oz Rotelle pasta, cooked
1/3 cup Parsley, finely chopped
1/2 tsp Balsamic vinegar
Instructions:
Instructions: *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.

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