Pasta and Fagioli

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Time to Prepare this Recipe 40 minutes Prep: 10 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 104 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 153g
Amount per Serving
Calories 104 16% of calories from fat
% Daily Value*
Total Fat 2.0g3%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 83mg3%
Total Carbohydrate 18.0g6%
 Dietary Fiber 4.0g16%
 Sugars 2.0g
Protein 5.0g11%
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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