Vegetarian spaghetti sauce
8 servings
Ingredients
| Quantity | 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 |
Directions
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.