Green asparagus with lentils and poached egg -
Minestrone soup with Pinto beans
Ingredients (for 4 people)
4 tbs Olive oil
200 gr Misto per sofrito
20 gr Garlic
500 gr Pinto beans
1 l Vegetable stock
1 tbs Tomato concentrate
10 gr Chilli peper diced
1 tbs Rosemary
1 tbs Basil
150 gr vermicelli

Preparation method

  1. Stir-fry the misto per soffrito until defrosted , add the garlic and the pinto beans together with the tomato concentrate     
  2. Add the vegetable broth and bring to a boil, add the herbs and the vermicelli
  3. Season to taste with salt and pepper.


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