Vegetarian Spaghetti Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Carrots, finely chopped
Large onion, finely chopped
1 tbsp: Olive oil,
Cloves garlic, finely minced
1 can: Kidney beans, 19 oz.
1 can: Cannellini beans, 19 oz.
1 tbsp: Leaf basil, crumbled
1 tbsp: Leaf oregano, crumbled
1 can: Tomatoes in juice, 28 oz
1/4 cup: Tomato paste,
1/4 lbs: Fresh mushrooms, sliced
1 package: , (10 oz) broccoli, thawed
1/4 tsp: Pepper,
Directions:
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 from luhu.jp
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 from luhu.jp