4
People45
MinutesEasy
DifficultyIngredients
700 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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