Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley

Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley
Photo by Yunhee Kim

Ingredients

  • 6 tablespoons flat-leaf parsley
  • 4 slices crusty bread
  • ¼ pound squid
  • 3 teaspoons olive oil
  • 4 large tomatoes
  • ¼ cup red wine
  • Parchment paper
  • + 10 more ingredients
    • ½ teaspoon salt
    • ½ medium onion
    • 4 cloves garlic
    • 1 clove garlic
    • ¼ pound shelled beans (such as fava, lima or cranberry)
    • ¼ teaspoon cayenne pepper
    • 1 clove garlic
    • 2 sprigs oregano
    • 1 leek
    • ¼ pound flat romano beans

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. Pl...

View full recipe at Epicurious

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