Leek, Tomato and Bread Soup

Submitted by southern chef in lo

"This is a wonderful dish from Tuscany."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• 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.