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: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 4 slices crusty bread; 177 milliliters 1/4 pound flat romano beans, cut into 1-inch lengths; 59 milliliters chopped flat-leaf parsley; 1 clove garlic; 1 leek, thinly sliced; 355 milliliters 1/4 pound 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; 113 grams squid, thinly sliced; 4 larges tomatoes, cut into chunks

Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley is a dairy free and pescatarian main course. This recipe serves 4. One serving contains 383 calories, 20g of protein, and 5g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of cayenne pepper, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 375°F.

Equipment you will use

Oven

Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes.

Ingredients you will need

Tomato

Salt

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Baking Paper

Baking Sheet

Heat 1 1/2 teaspoons oil in a soup pot over low heat. Cook leek, onion and sliced garlic 10 minutes, stirring occasionally.

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Garlic

Onion

Leek

Soup

Cooking Oil

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Pot

Add wine, raise heat to high and reduce 5 minutes.

Ingredients you will need

Wine

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.

Ingredients you will need

Vegetable