- 4
Ingredients
- Yield: Makes 4 servings
- 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
Preparation
Step 1
Heat oven to 375F.
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, saute squid: Heat remaining 1 1/2 teaspoons oil in a medium saute pan over high heat until oil smokes, 2 to 3 minutes.
Add squid (oil may splatter) and saute 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.