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.
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.
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
Steps/Methods:
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.
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.
