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

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.