Bread and Tomato soup

1/2 cup extra virgin olive oil
1 cloves garlic, finely chopped
1 leek, white and light green part only, washed and finely chopped
3 cans diced Italian style tomatoes (I use Cantadina) - put in blender and puree
1 cup chicken stock
1 cup beef stock
stale French/Italian style baguette - if not stale, then toasted maybe
2 tsp chopped fresh basil
salt and freshly ground black pepper

1. Heat oil in a large pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Add leeks and cook, stirring often, until very soft but not browned (about 5 minutes). Add the tomatoes, chicken and beef stocks, and stir to mix well. Bring the soup to a boil. Then reduce heat to medium-low and simmer, stirring occasionally for 30 minutes.

2. Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside for about 30 minutes - allowing the bread to soak in completely.

3. Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge. Season to taste with the salt and pepper. Gently reheat.

4. Serve. You can drizzle more oil over the soup in the bowls if you like.