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Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley

 

.
10

Yield

4

servings

Prep

20

min

Cook

95

min

Ready

145

min

Trans-fat Free, High Fiber
 

Ingredients

4 large tomatoes
cut into chunks
1 x parchment paper
as needed
*
3 teaspoons olive oil
divided
1 each leeks
thinly sliced
*
½ medium onions
diced
4 cloves garlic
sliced
¼ cup red wine
*
2 each oregano sprigs
*
¼ cup parsley leaves
flat-leaf, chopped
2 tablespoons parsley leaves
flat-leaf, chopped
¼ pound beans
shelled, about 1 1/2 cups, such as fava, lima or cranberry
¼ pound beans
flat romano, cut into 1-inch lengths
1 ½ teaspoons salt
¼ teaspoon cayenne pepper
*
¼ pound squid
thinly sliced
1 clove garlic
finely chopped
4 slices bread
crusty
1 clove garlic

Directions

Heat oven to 375°F.

Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes.

Heat 1½ teaspoons oil in a soup pot over low heat.

Cook leek, onion and sliced garlic 10 minutes, stirring occasionally.

Add wine, raise heat to high and reduce 5 minutes.

Place tomatoes, oregano, ¼ cup parsley and shelled beans in pot and add enough water to cover vegetables by ½ inch.

Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

Add flat beans, salt and cayenne; simmer until beans are tender, about 30 minutes.

Mix squid with chopped garlic and remaining 2 tablespoons parsley; let stand 30 minutes.

When soup is ready, sautésquid:

Heat remaining 1½ teaspoons oil in a medium sauté pan over high heat until oil smokes, 2 to 3 minutes.

Add squid (oil may splatter) and sauté, stirring, until cooked through, about 2 minutes.

Sprinkle with salt. Toast bread; rub with garlic clove.

Divide soup among 4 bowls, top each with ¼ squid mixture and add bread.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 26127% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 1391mg 58%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 26%
Sugars g
Protein 25g
Vitamin A 40% Vitamin C 61%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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