Leek, Tomato and Bread Soup

• 2 medium leeks, finely chopped about 2/3 cup
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 18 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
• 12 cup of sliced fresh basil

1. In a large pot, cook the leeks in hot oil over medium heat about 4 minutes or until tender.
2. Stir in garlic and crushed red pepper; add tomatoes and broth.
3. Bring to boiling; reduce heat and simmer uncovered for 15 minutes stirring occasionally.
4. Add 4 cups of the bread cubes.
5. Simmer uncovered for 15 minutes.
6. Add remaining bread cubes and simmer 5 minutes more.
7. Just before serving, stir in basil and season to taste with salt.

leeks, extra virgin olive oil, garlic, red pepper, tomatoes, chicken broth, whole wheat bread, fresh basil

Taken from www.food.com/recipe/leek-tomato-and-bread-soup-89317 (may not work)