Vegetarian Spaghetti Sauce

• 4 carrots, chopped
• 1 large onion, chopped
• 1 Tbsp. olive oil
• 2 cloves garlic, finely chopped
• 1 can (19 oz.) kidney beans, drained and rinsed
• 1 can (19 oz.) cannellini beans, drained and rinsed
• 1/4 tsp. pepper
• 1 Tbsp. leaf basil, chopped
• 1 tsp. leaf oregano, crumbled
• 1 can (28 oz.) tomatoes in juice, chopped
• 1/4 c. tomato paste
• 4 oz. mushrooms, sliced
• 1 pkg. (10 oz.) frozen broccoli pieces

1. Saute carrots and onion in oil in large nonstick saucepan until softened, 5 minutes.
2. Add 1 to 2 tablespoons water if sticking.
3. Add garlic; saute 30 seconds.
4. Add beans, basil, oregano, tomatoes, tomato paste and mushrooms; simmer covered 25 minutes to mingle flavors.
5. Add broccoli; cook 5 minutes.
6. Add peppers.

carrots, onion, olive oil, garlic, kidney beans, cannellini beans, pepper, leaf basil, leaf oregano, tomatoes, tomato paste, mushrooms, broccoli pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952812 (may not work)