Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese.
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
Stir in pepper and next 3 ingredients (through broth); bring to a boil.
Add tomatoes; reduce heat and simmer 10 minutes.
Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($99) does the job well.
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