Title: Vegetarian Spaghetti Sauce
Categories: Diabetic Sauce Vegetable
Yield: 8 Servings
| 4 | x | Carrots, finely chopped |
| | | Large onion, finely chopped |
| 1 | tb | Olive oil |
| 2 | x | Cloves garlic, finely minced |
| 1 | cn | Kidney beans (19 oz.) |
| 1 | cn | Cannellini beans (19 oz.) |
| 1 | tb | Leaf basil, crumbled |
| 1 | tb | Leaf oregano, crumbled |
| 1 | cn | Tomatoes in juice (28 oz) |
| 1/4 | c | Tomato paste |
| 1/4 | lb | Fresh mushrooms, sliced |
| 1 | pk | (10 oz) broccoli, thawed |
| 1/4 | ts | 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:
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.