Florentine Bread and Tomato Soup

• 11 ounces whole wheat bread, stale
• 1 lb ripe plum tomatoes or 1 lb canned plum tomatoes
• 1 medium leek
• 2 tablespoons fresh basil
• chili pepper
• 4 cups beef broth
• 6 tablespoons olive oil
• salt and pepper

1. Saute the finely sliced leek and chili pepper in olive oil in a pot.
2. When cooked, add chopped tomatoes and chopped fresh basil.
3. Bring to a boil over a medium heat and 5 minutes later, add the broth.
4. Salt and bring to boiling point then add the thinly sliced bread.
5. Leave to cook for 10 minutes more.
6. Remove from heat and leave covered, for about one hour.
7. Before serving, stir well with a whisk.

whole wheat bread, tomatoes, leek, fresh basil, chili pepper, beef broth, olive oil, salt

Taken from www.food.com/recipe/florentine-bread-and-tomato-soup-91001 (may not work)