Leek, Tomato and Bread Soup

This is a wonderful dish from Tuscany.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  medium leeks, finely chopped about 2/3 cup
• 3  tablespoons extra virgin olive oil
• 3  garlic cloves, minced
• 1⁄8 teaspoon crushed red pepper flakes
• 2  cups  peeled seeded and chopped tomatoes or 2  cups  of seeded and chopped canned tomatoes
• 6  cups homemade chicken broth (or 3 cups of canned chicken broth plus 3 cups of water)
• 8  ounces  day old italian  whole wheat bread, cut into cubes about 6 cups
• 1⁄2 cup  of sliced fresh basil

Directions

1. In a large pot, cook the leeks in hot oil over medium heat about 4 minutes or until tender. Stir in garlic and crushed red pepper; add tomatoes and broth. Bring to boiling; reduce heat and simmer uncovered for 15 minutes stirring occasionally.
2. Add 4 cups of the bread cubes. Simmer uncovered for 15 minutes. Add remaining bread cubes and simmer 5 minutes more. Just before serving, stir in basil and season to taste with salt.