Recipe - Vegetarian Spaghetti Sauce

4 x Carrots, finely chopped
Large onion, finely chopped
1 tablespoon Olive oil
2 x Cloves garlic, finely minced
1 cn Kidney beans (19 oz.)
1 cn Cannellini beans (19 oz.)
1 tablespoon Leaf basil, crumbled
1 tablespoon Leaf oregano, crumbled
1 cn Tomatoes in juice (28 oz)
One fourth cup Tomato paste
One fourth pound Fresh mushrooms, cut or sliced up
1 pack (10 oz) broccoli, thawed
One fourth teaspoon Pepper

Saute carrot and onion in oil in large nonstick 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: Three fourths 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip