Pietro’s Zuppa di Pane

1/2 cup extra virgin olive oil
28-oz can peeled tomatoes
2 leeks
pinch hot-pepper flakes
pinch salt and pepper
1 lb. stale Italian bread (three days old)
3 c. chicken broth
5 fresh basil leaves

Dice the white part of the leeks and saute for 10 minutes in olive oil. Drain the tomatoes, chop and add to pan and simmer for 15 minutes. Season with salt and two peppers. Tear bread into pieces and add to pan with broth, simmer for 15 minutes. Mix well and let stand covered, away from stove, for 30 minutes. Whisk while gently reheating; add water if necessary to keep from sticking to pan. Adjust salt to taste. Finished zuppa should be thick like mashed potatoes. Serve in bowls with one basil leaf and a little olive oil drizzled on top. Serves 5. Mangia!