Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley
Jennifer
Good source of Vitamin C and delicious.
ingredients
- 4 large tomatoes cut into chunks
- Parchment Paper
- 3 tspns olive oil
- 1 leek thinly sliced
- 1/2 medium onion
- 4 cloves garlic
- 1/4 cup red wine
- 2 sprigs oregano or 1 tspn dried
- 1/4 cup plus 2 tbspns parsley
- 1/4 lb fava, lima or cranberry beans
- 1/4 lb flat Romano or green beans
- 1 1/2 tspns salt
- 1/4 tspn cayenne pepper
- 1/4 lb squid cut into rings
- 1 clove garlic finely chopped
- 4 slices crusty bread
- 1 clove garlic
directions
- 1
Heat oven to 375. Sprinkle tomatoes with salt and place on baking sheet lined with parchment; roast 40 minutes. Heat 1 1/2 tspns oil in a soup pot over low heat. Cook leek, onion and sliced garlic 10 minutes, stirring occassionaly.
- 2
Add wine, raise heat to high and reduce for five minutes. Place tomatoes, oregano, 1/4 cup parsley and shelled beans in pot and add enough water to cover by 1/2 inch. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add flat beans, salt and remaining 2 tbspns parsley, let stand 5 minutes.
- 3
Warm bread and rub with garlic clove just before serving.
Source: Jennifer
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