Total Calories: 4,303
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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.