Vegetarian Spaghetti Sauce
Yield: 8 servings
4 x Carrots, 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.
444 x Carrots, 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.
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