*Bread: day-old country-style bread, crusts removed, bread cut into cubes

Cut the tomatoes in half and remove seeds. Place tomatoes in large pot and simmer, stirring occasionally, until most of the juices have evaporated, about 20 minutes.

Meanwhile, heat the oil in a large heavy saucepan over medium-high heat. Add the leek, onion and garlic and saute until the onion is translucent, about 5 minutes. Remove from heat.

Puree the tomatoes until smooth. Add to the onion mixture. Add the stock and basil. Simmer over medium heat until flavors are blended, about 1 hour. Add the bread and, using a whisk, stir until it completely dissolves and the soup is thick.

Season to taste with salt and white pepper.

Ladle into bowls. Drizzle with extra virgin olive oil.

Per Serving: 440 calories, 8 g protein, 37 g carbohydrate, 29 g fat (4 g saturated), 1 mg cholesterol, 286 mg sodium, 4 g fiber.

Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday,

soup reminds him of his native Bergamo, where it rains all the time (though maybe not as much as San Francisco this month). He recommends serving the soup with any hearty winter meal.