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