Late Summer Tomato Soup with Shell Beans, Squid Rings & Parsley
.
Yield
4 servingsPrep
20 minCook
95 minReady
145 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
cut into chunks |
|
| 1 | x |
parchment paper
as needed |
* |
| 15 | ml |
olive oil
divided |
|
| 1 | each |
leeks
thinly sliced |
*
|
| 0.5 | medium |
onions
diced |
|
| 4 | cloves |
garlic
sliced |
|
| 59 | ml |
red wine
|
*
|
| 2 | each |
oregano sprigs
|
* |
| 59 | ml |
parsley leaves
flat-leaf, chopped |
|
| 3E+1 | ml |
parsley leaves
flat-leaf, chopped |
|
| 113.4 | g |
beans
shelled, about 1 1/2 cups, such as fava, lima or cranberry |
|
| 113.4 | g |
beans
flat romano, cut into 1-inch lengths |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 113.4 | g |
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.
