Serves: 4
Total Calories: 4,303

6 cups homemade Chicken Broth or a mix of half store-bought broth and half water
3 tablespoons olive oil, plus more for drizzling
2 medium leeks
3 cloves large garlic
pinch of crushed red pepper
2 cups peeled, seeded, and chopped fresh tomatoes, or canned tomatoes
salt
1/2 loaf day-old Italian whole-wheat bread, cut into 1-inch cubes (see recipe)
1/2 cup torn fresh basil
Extra-virgin olive oil

1 Prepare the broth, if necessary. Then, trim off the roots and dark green portion of the leeks. Cut the leeks in half lengthwise and rinse thoroughly under cool running water. Chop fine.

2 Pour the oil into a large pot. Add the leeks and cook, stirring frequently, over medium-low heat until softened, about 5 minutes. Stir in the garlic and crushed red pepper.

3 Add the tomatoes and broth and bring to a simmer. Cook 15 minutes, stirring occasionally. Add salt to taste.

4 Stir the bread into the soup and cook 20 minutes, stirring occasionally. The soup should be thick. Add more bread if necessary.

5 Remove from the heat. Stir in the basil and let stand 10 minutes. Serve hot, with a drizzle of extra-virgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 4,303
Calories from Fat: 113

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup