Instructions: 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

Best Vegetables

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