TOMATO BREAD SOUP

      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
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