Late-summer Tomato Soup With Shell Beans, Squid Rings And Parsley

Name: Late-summer Tomato Soup With Shell Beans, Squid Rings And Parsley
Prep time: 2 h 14 min
Cook time: 2 h 14 min
Total time: 2 h 14 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 4 slices crusty bread; 177 milliliters 1/4 lb flat romano beans, cut into 1-inch lengths; 59 milliliters chopped flat-leaf parsley; 4 cloves garlic, sliced; 1 leek, thinly sliced; 355 milliliters 1/4 lb shelled beans (such as fava, lima or cranberry); 3 teaspoons olive oil, divided; 1 mediums onion, diced; 2 sprigs oregano; 59 milliliters red wine; 2 teaspoons salt, plus extra for tomatoes; 113 grams squid, thinly sliced; 4 larges tomatoes, cut into chunks

Need a dairy free and pescatarian main course? Late-summer Tomato Soup With Shell Beans, Squid Rings And Parsley could be an awesome recipe to try. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 386 calories, 20g of protein, and 5g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 2 hours and 14 minutes. It will be a hit at your Autumn event. Head to the store and pick up olive oil, crusty bread, beans, and a few other things to make it today. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert.