200 g of Panzani Alfabeto Olive oil 1 onion 1 clove of garlic 1 red pepper 800 ml stock 200 g peeled tomatoes 1 tsp sugar Some basil leaves (optional) Salt and pepper
Make With
Preparation
Brown the onions, the garlic and the finely diced pepper in the olive oil.
Add the tomatoes and cook for 5 minutes.
Add the stock, the sugar, the salt and pepper and leave to simmer for 10 minutes.
Add the basil and stir the soup. Reheat the soup in the saucepan, add the Alfabeto and cook for 7 minutes.