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
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. Each serving contains about 330 calories; 4 milligrams
cholesterol; 6 grams fat; 610 milligrams sodium. ~–