Italian Soups and Salads Recipes - Bread Soup with Leeks

Ingredients            

• 1 tablespoon olive oil

• 4 leeks, halved lengthwise and cut into 1/2-inch-thick slices ( 1 1/3 cups)

• 8 ounces crusty country bread, cut into bite-size pieces (6 cups)

• 4 cups chopped tomatoes

• 1/2 to 1 teaspoon crushed red pepper

• 3 14-ounce cans beef broth

• 2 tablespoons snipped fresh basil

• 1/3 cup shredded Parmesan cheese

• Small fresh basil leaves (optional)

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Method:

1. In a 5- to 6-quart Dutch oven heat olive oil over medium heat. Add leeks; cook about 5 minutes or until tender.

2. Turn heat to medium-low. Add bread, tomatoes, and crushed red pepper. Cook for 5 minutes, stirring frequently.

3. Add beef broth. Cook over medium heat until heated through. Stir in snipped basil just before serving.

4. Top individual servings with Parmesan cheese and, if desired, basil leaves.