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8 servings
suggest servings
| 1 | tablespoon | olive oil, extra-virgin | |
| 1 | each | onion | chopped |
| 3 | each | garlic clove | minced |
| 1 | pound | tomato | fresh |
| 1 | teaspoon | oregano | dried |
| 1/2 | teaspoon | thyme | dried |
| 1/2 | teaspoon | rosemary leaves | crushed, dried |
| 1/4 | teaspoon | marjoram | crushed, dried |
| 1 | dash | black pepper | |
| 1/4 | teaspoon | black pepper | |
| 1/4 | teaspoon | salt | |
| 15 | ounces | white kidney beans, canned | prefer cannellini |
| 1/2 | cup | water | |
| 8 | ounces | pasta, rotelle | cooked |
| 1/3 | cup | parsley leaves | chopped |
| 1/2 | teaspoon | balsamic vinegar | |
| 1 | x | parmesan, parmigiano-reggiano cheese, grated | for topping |
In large skillet, 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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 4.0g | 16% |
| Sugars 2.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 14% | Vitamin C | 21% | |
| Calcium | 7% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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