Yield: 6 Servings
|1 pounds||Plum tomatoes, diced|
|28 ounces||Can Italian tomatoes, undrained & chopped|
|1½ pounds||Stale Italian bread, cubed|
|5 eaches||Garlic cloves|
|1 medium||Leek, white part only, washed well, chopped|
|1 medium||Onion, finely chopped|
|1 pinch||Red pepper flakes|
|3½ cup||Vegetable stock|
|8 eaches||Basil leaves|
|⅔ cup||Olive oil|
|Salt & pepper, to taste|
Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat.
"Health" Magazine September, 1993 Posted by Linda Davis