Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley
A rustic Mediterranean-style soup combining roasted tomatoes, tender shell beans, and fresh squid rings. This hearty soup features layers of flavor from leeks, garlic, red wine, and fresh herbs, finished with crusty garlic bread.
Ingredients
- •4 large tomatoes
- •1 sheet parchment paper
- •3 teaspoons olive oil
- •1 whole leek
- •½ medium onion
- •4 cloves garlic
- •¼ cup red wine
- •2 sprigs oregano
- •¼ cup flat-leaf parsley
- •¼ pound shelled beans
- •¼ pound flat romano beans
- •1½ teaspoon salt
- •¼ teaspoon cayenne pepper
- •¼ pound squid
- •1 clove garlic
- •4 slices crusty bread
- •1 clove garlic
Cooking Instructions
- 1.
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.
130 min
