Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley
Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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, sautésquid: Heat remaining 1 1/2 teaspoons oil in a medium sauté pan over high heat until oil smokes, 2 to 3 minutes.
Add squid (oil may splatter) and sauté, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.