Bread soup with Arrabbiata sauce with cherry tomatoes

4

People

45

Minutes

Easy

Difficulty

Ingredients

800 g Saclà Arrabbiata with cherry tomatoes and chilli pepper

200 g whole wheat bread

1 garlic clove

25 g almonds

600 ml vegetable broth

Salt to taste

Fresh basil to taste

Extra virgin olive oil to taste

Method

1 Cut the bread into slices and rub the surface with the garlic clove, then cut the bread into cubes.

2 Lay the bread in a big pot and cover with 2 jars of Saclà Arrabbiata sauce with cherry tomatoes and chilli pepper.

3 Cook on a low heat for approx. 30 minutes, add the hot broth occasionally and stir the soup in order to break the bread into small pieces. Add salt to taste.

4 Finely chop the almonds with a blender or with the help of a knife.

5 Dish out the soup, add a drizzle of extra virgin olive oil, top with leaves of fresh basil and sprinkle with almond crumbs. Enjoy!

Method

1 Cut the bread into slices and rub the surface with the garlic clove, then cut the bread into cubes.

2 Lay the bread in a big pot and cover with 2 jars of Saclà Arrabbiata sauce with cherry tomatoes and chilli pepper.

3 Cook on a low heat for approx. 30 minutes, add the hot broth occasionally and stir the soup in order to break the bread into small pieces. Add salt to taste.

4 Finely chop the almonds with a blender or with the help of a knife.

5 Dish out the soup, add a drizzle of extra virgin olive oil, top with leaves of fresh basil and sprinkle with almond crumbs. Enjoy!

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