---------- Recipe via Meal-Master (tm) v8.01
       Title: Pappa Al Pomodoro
  Categories: Soups, Italian, Appetizers, Vegetables
       Yield: 6 servings
       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