White Beans in Creamy Tomato Feta Sauce

Ingredients

• 1 onion
• 2 Garlic cloves
• 500 g white giant beans (1 large can, drained weight)
• 200 g feta (45% fat in total)
• 500 ml passata
• 2 tbsp olive oil
• 1 pack FRoSTA Summer Garden vegetable pan (480 g)
• Salt
• Pepper
• chili flakes
• 0.5 bunch basil (10 g)
• 4 slices sourdough bread (50 g each)

Instructions

1. 1.

   Peel and finely dice onion and garlic. Rinse beans in a sieve and drain. Cut a 2 cm strip from the feta block, roughly chop the rest, and puree with passata in a tall jug.

2. 2.

   Heat olive oil in a deep pan, sauté onion and garlic over medium heat for about 2 minutes. Add FRoSTA Summer Garden vegetable pan with 50 ml water and sauté for another 7 minutes. Add tomato sauce and beans, stir everything together. Season with salt, pepper, and chili flakes, then simmer for 5 minutes over medium heat.

3. 3.

   Meanwhile wash basil, shake dry, pluck leaves and finely chop. Distribute beans with Summer Garden vegetables on plates, sprinkle with basil and remaining feta, and serve with a slice of bread each.