1 lb Plum tomatoes, diced

     28 oz Can Italian tomatoes,

           -- undrained & chopped
  1 1/2 lb Stale Italian bread, cubed

      5 ea Garlic cloves

      1 md Leek, white part only,

           -- washed well, chopped
      1 md Onion, finely chopped

      1 pn Red pepper flakes

  3 1/2 c  Vegetable stock

      8 ea Basil leaves

    2/3 c  Olive oil

           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