VEGETARIAN SPAGHETTI SAUCE

      Title: VEGETARIAN SPAGHETTI SAUCE
  Categories: Diabetic, Sauces, Vegetables, Vegetarian
       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.
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