Late Summer Tomato Soup With Shell Beans Squid Rings And Parsley Recipes

LATE SUMMER TOMATO SOUP WITH SHELL BEANS, SQUID RINGS AND PARSLEY

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

Be well this fall: Have one bowl and you'll spoon up nearly three quarters of your daily requirement for vitamin C.

Provided by Peter Hoffman

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

4 large tomatoes, cut into chunks
Parchment paper
3 teaspoons olive oil, divided
1 leek, thinly sliced
1/2 medium onion, diced
4 cloves garlic, sliced
1/4 cup red wine
2 sprigs oregano
1/4 cup plus 2 tablespoons chopped flat-leaf parsley
1/4 pound (1 1/2 cups) shelled beans (such as fava, lima or cranberry)
1/4 pound (3/4 cup) flat romano beans, cut into 1-inch lengths
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 pound squid, thinly sliced
1 clove garlic, finely chopped
4 slices crusty bread
1 clove garlic

Steps:

Heat oven to 375°F. Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes. Heat 1 1/2 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, 1/4 cup parsley and shelled beans in pot and add enough water to cover vegetables by 1/2 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 1 1/2 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 1/4 squid mixture and add bread.

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