Pappa Al Pomodoro
appetizers, soups, vegetables
1 lb plum tomatoes, diced
28 oz can italian tomatoes, - undrained &; chopped
1 1/2 lb stale italian bread, cubed
5 each garlic cloves
1 medium leek, white part only, - washed wel; l, chopped
1 medium onion, finely chopped
1 pinch red pepper flakes
3 1/2 cup vegetable stock
8 each basil leaves
2/3 cup olive oil
1 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
Yield: 6 servings
