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

Ingredients

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

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