Recipe - Pappa Al Pomodoro

1 pound Plum tomatoes, minced
28 ounce Can Italian tomatoes,
undrained & chopped
1 One half pound Stale Italian bread, cubed
5 Garlic cloves
1 md Leek, white part only,
washed well, chopped
1 md Onion, finely chopped
1 pn Red pepper flakes
3 One half cup Vegetable stock
8 Basil leaves
2/3 cup 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
extravirgin olive oil and salt and pepper. Serve lukewarm or reheat.

"Health" Magazine September, 1993 Posted by Linda Davis

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip