Vegetarian Spaghetti Sauce

Ingredients

4 carrots, finely chopped 1 large onion, finely chopped 1 tbsp olive oil 2 cloves garlic, finely minced 1 can kidney beans (19 oz.) 1 can cannellini beans (19 oz.) 1 tbsp leaf basil, crumbled 1 tbsp leaf oregano, crumbled 1 can tomatoes in juice (28 oz) 1/4 cup tomato paste 1/4 lb fresh mushrooms, sliced 1 package (10 oz) broccoli, thawed 1/4 tsp pepper	Advertisements

Preparation
 
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: 3/4 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.

 

 
Servings:
8

 

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