Vegetarian Spaghetti Sauce
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
carrots
finely chopped |
*
|
| 1 | large |
onions
finely chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 19 | ounces |
red kidney beans
|
|
| 19 | ounces |
white kidney beans, canned
prefer cannellini |
|
| 1 | tablespoon |
basil
crumbled |
|
| 1 | tablespoon |
oregano
crumbled |
|
| 28 | ounces |
tomatoes
in juice |
|
| ¼ | cup |
tomato paste
|
|
| ¼ | pound |
mushrooms
fresh, sliced |
|
| 10 | ounces |
broccoli florets
thawed |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
carrots
finely chopped |
*
|
| 1 | large |
onions
finely chopped |
|
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 549.1 | ml/g |
red kidney beans
|
|
| 549.1 | ml/g |
white kidney beans, canned
prefer cannellini |
|
| 15 | ml |
basil
crumbled |
|
| 15 | ml |
oregano
crumbled |
|
| 809.2 | ml/g |
tomatoes
in juice |
|
| 59 | ml |
tomato paste
|
|
| 113.4 | g |
mushrooms
fresh, sliced |
|
| 289 | ml/g |
broccoli florets
thawed |
|
| 1.3 | ml |
black pepper
|
|
Directions
Sauté carrot and onion in oil in large non-stick saucepan until softened, 5 minutes; add 1 to 2 tablespoons water if sticking.
Add garlic; sauté 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.
