4 Carrots, finely chopped	1 Tbl Leaf oregano, crumbled
Large onion, finely chopped	1 Can Tomatoes in juice (28 oz)
1 Tbl Olive oil	1/4 Cup Tomato paste
2 Cloves garlic, finely minced	1/4 Lb Fresh mushrooms, sliced
1 Can Kidney beans (19 oz.)	1 Pkg (10 oz) broccoli, thawed
1 Can Cannellini beans (19 oz.)	1/4 Tsp Pepper
1 Tbl Leaf basil, crumbled

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.