Love Soup a la Denis Cotter

Directions

1. Remove crusts and toast bread at 250 for 10-15 minutes until crisp but not colored
2. in large saucepan, heat 2 T olive oil
3. Add leeks, garlic and chili, and stew for 10 minutes, stirring occasionally.
4. Add greens and stew 5 minutes more.
5. Add tomatoes, basil and red bell pepper, stew again for 10 minutes or until vegetables are soft.
6. Add the stock and beans, bring to a boil and simmer, covered, over low heat for 30 minutes.
7. At this point, soup can be served or left, off the heat, for several hours.
8. Before serving, break bread into chunks and stir them into the soup with the oregano. if needed, reheat gently, stirring. Bread should break up a little, thickening the soup, but not completely.
9. To serve, spoon soup into bowls and drizzle 1/2 T olive oil over each portion.