MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetarian Spaghetti Sauce
 Categories: Diabetic, Sauces, Vegetables
      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.
 
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