Pasta and Fagioli
| Yield: | 8 Servings |
| Categories: | Soups, Pasta, Vegetables |
| 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 |
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