Recipe - Pasta And Garbanzo Bean Soup

1 tablespoon Olive Oil; fresh virgin
1 Onion; finely chopped
3 Clove garlic; minced
1 pound Tomato;fresh, roma, *
1 teaspoon Oregano; dried
One half teaspoon Thyme; dried
One half teaspoon Rosemary; crushed,dried
One fourth teaspoon Marjoram; crushed,dried
Dash cayenne pepper
One fourth teaspoon Black Pepper
One fourth teaspoon Salt
15 ounce Cannellini; **
One half cup Water; or more
8 ounce Rotelle pasta; cooked
1/3 cup Parsley; finely chopped
One half teaspoon Balsamic vinegar
Parmesan cheese for topping

*peeled, seeded and minced or 1 16oz. 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 One fourth Cups on four plates and top with a little
parmesan cheese. Each serving contains about 330 calories; 4 milligrams
cholesterol; 6 grams fat; 610 milligrams sodium. ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini