| 1 | Cut all but ?lb of tomatoes into quarters. |
| 2 | With parsley, process until well pureed. |
| 3 | Dice the rest of the tomatoes & set aside. |
| 4 | Slice the white part of the leek into ? slices. |
| 5 | Chop the tender green leaves. |
| 6 | Discard all but a 2 or 3 of the tougher part of the leaves. |
| 7 | Wash carefully. |
| 8 | Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. |
| 9 | Cover with 3 cups stock. |
| 10 | Bring to a boil, lower heat & simmer for 5 minutes. |
| 11 | Add the pureed & diced tomatoes. |
| 12 | Add the rest of the ingredients. |
| 13 | Simmer on low heat for 20 to 25 minutes. |
| 14 | Chill & serve. |
