Pappa al Pomodoro
Tuscan Tomato and Bread Soup

2 Tbs. olive oil
*1 lb. ripe tomatoes, peeled, seeded and chopped
*2 cloves garlic, minced
*2 baby leeks: trim away green leaves, chop and wash

*2 stalks celery, minced
*3 slices day-old peasant bread, cubed
*12 fresh basil leaves, torn
salt and freshly ground black pepper to taste
garnish: parmesan and extra virgin olive oil

Directions: Pour olive oil into soup pan. Add garlic, leeks and celery. Saute til limp. Add tomatoes, salt and pepper, 5-6 cups water and bring to a boil. Lower the heat and simmer for about an hour. Remove pan from heat and add cubed bread. Let soup rest for 30 minutes so bread "melts" into soup. Reheat and serve with parmesan cheese and a drizzle of oil.