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.