Vegetarian spaghetti sauce

Yield: 8 servings

Measure Ingredient
4 xes Carrots, finely chopped
Large onion, finely chopped
1 tablespoon Olive oil
2 xes Cloves garlic, finely minced
1 can Kidney beans (19 oz.)
1 can Cannellini beans (19 oz.)
1 tablespoon Leaf basil, crumbled
1 tablespoon Leaf oregano, crumbled
1 can Tomatoes in juice (28 oz)
¼ cup Tomato paste
¼ pounds Fresh mushrooms, sliced
1 pack (10 oz) broccoli, thawed
¼ teaspoon Pepper

Saute carrot and onion in oil in large non-stick saucepan till softened, 5 minutes; add 1 to 2 tablespoons water if sticking. Add garlic; saute 30 seconds. Add drained and rinsed beans, basil, oregano, tomatoes (broken up), tomato paste and mushrooms; simmer, covered 25 minutes to

mingle flavors. Add broccoli; cook 5 minutes. Add pepper. PER SERVING: ¾ cup = calories - 190, protein ~ 11 g., fat - 3 g., carbohydrate - 35 g., cholesterol ~ 0, sodium - 523 mg. FROM: Light & Easy Meals from Family Circle Magazine issue August 1992.

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