Title: Tomato Bread Soup
Categories: Soups, Vegetables
Yield: 2 Servings

1 tb Olive oil
1 sm Leek (white part only),
-chopped
4 Cloves garlic, minced
2 c Chopped peeled tomatoes (1
-pound)
1/3 c Chopped fresh basil
1 1/2 c Approx. vegetable or chicken
-stock
1/2 ts Each salt and pepper
2 c Day-old cubed Italian bread
2 tb Freshly grated Parmesan
-cheese

In heavy saucepan, heat oil over medium heat; cook leek and garlic,
stirring occasionally, for 3 minutes or until soft.

Stir in tomatoes and basil; bring to boil. Boil gently for 5 to 10 minutes
or until slightly thickened.

Add 1 cup of the stock, salt and pepper; bring to boil, stirring. Remove
from heat; stir in bread. If necessary, warm remaining stock and add
enough to reach desired consistency. Serve sprinkled with Parmesan. Makes 2
servings Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's
Best Vegetables
Posted to MM-Recipes Digest by "Cindy Hartlin"
on May 11, 1998