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Vegetarian Spaghetti Sauce

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.


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