Pasta and Fagioli

• 1 tablespoon olive oil, extra-virgin
• 1 each onions chopped
• 3 each garlic cloves minced
• 1 pound tomatoes 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 (wagon wheel) cooked
• 13 cup parsley leaves chopped
• 1/2 teaspoon balsamic vinegar
• 1 x parmesan, parmigiano-reggiano cheese, grated for topping

1. In large skillet, heat oil.
2. Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent.
3. Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper.
4. Simmer about 10 minutes until sauce is thick and hot.
5. Add beans and water, cook about 5 to 8 minutes to heat through.
6. Stir in pasta, parsley and balsamic vinegar.
7. To serve spoon 1 1/4 Cups on four plates and top with a little parmesan cheese.

olive oil, onions, garlic, tomatoes, oregano, thyme, rosemary, marjoram crushed, black pepper, black pepper, salt, kidney beans, water, pasta, parsley, balsamic vinegar, parmesan

Taken from recipeland.com/recipe/v/pasta-fagioli-38576 (may not work)