Leek, Tomato and Bread Soup |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a wonderful dish from Tuscany. 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.
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