1 tbsp. extra-virgin olive oil
1 med. onion, finely chopped (1 1/2 c.)
2 cloves garlic, minced or pressed
1 lb. fresh Roma tomatoes, peeled, seeded and diced, or 1 (16 oz.) can plum tomatoes, drained and chopped
1 tsp. dried oregano, crushed
1/2 tsp. each dried thyme and dried rosemary, crushed
1/4 tsp. dried marjoram, crushed
1/8 tsp. red pepper flakes
1/4 tsp. each salt and pepper
1 (15 oz.) can cannellini, kidney or navy beans, rinsed and drained
1/2 c. water
8 oz. cooked and drained rotelle pasta
1/3 c. finely chopped fresh parsley
1/2 tsp. balsamic vinegar
1/4 c. freshly grated Parmesan cheese

Heat oil in a large skillet or 4 to 6 quart heavy casserole. Saute onion and garlic over low heat until onions are soft and translucent, about 8 to 10 minutes.

Add tomatoes, oregano, thyme, rosemary, marjoram, red pepper flakes, salt and pepper and simmer until sauce is thick and hot, about 10 minutes.

Add the beans and 1/2 cup water and cook 5 to 8 minutes to heat through. Stir in the pasta, parsley and balsamic vinegar. Spoon 1 1/4 cups mixture onto each of four plates and top each with 1 tablespoon freshly grated Parmesan cheese. Serves 4.

Each serving contains about 330 calories; 4 mg cholesterol; 6 gm fat; 610 mg. sodium.