1 lb Plum tomatoes, diced
28 oz Can Italian tomatoes,
-- undrained & chopped
1 1/2 lb Stale Italian bread, cubed
5 ea Garlic cloves
1 md Leek, white part only,
-- washed well, chopped
1 md Onion, finely chopped
1 pn Red pepper flakes
3 1/2 c Vegetable stock
8 ea Basil leaves
2/3 c 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
