Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | 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