Vegetarian spaghetti sauce

Yield: 8 servings

Ingredients:

4 x Carrots

Instructions:

finely chopped 1 tb Leaf oregano crumbled Large onion finely chopped 1 cn Tomatoes in juice (28 oz) 1 tb Olive oil 1/4 c Tomato paste 2 x Cloves garlic finely minced 1/4 lb Fresh mushrooms sliced 1 cn Kidney beans (19 oz.) 1 pk (10 oz) broccoli thawed 1 cn Cannellini beans (19 oz.) 1/4 ts Pepper 1 tb Leaf basil crumbled 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.