Vegetarian Spaghetti Sauce Recipe - Cooking Index
Vegetarian Spaghetti Sauce Recipe - Cooking Index
| Carrots - finely chopped | ||
| 1 | Onion - finely chopped (large) | |
| 1 tablespoon | 15ml | Olive oil |
| 1 | Garlic - finely minced | |
| 1 | Kidney beans - (19 oz.) | |
| 1 | Cannellini beans - (19 oz.) | |
| 1 tablespoon | 15ml | Leaf basil - crumbled |
| 1 tablespoon | 15ml | Leaf oregano - crumbled |
| 1 | Tomatoes in juice - (28 oz) | |
| 1/4 cup | 59ml | Tomato paste |
| 1/4 lb | 113g / 4oz | Fresh mushrooms - sliced |
| 1 | Broccoli - thawed (10 oz) | |
| 1/4 teaspoon | 1.3ml | 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.
Source:
Readers Digest, One Dish Meals The Easy Way
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