Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley
Ingredients
4 large tomatoes, cut into chunks Parchment paper 3 teaspoons olive oil, divided 1 leek, thinly sliced 1/2 medium onion, diced 4 cloves garlic, sliced 1/4 cup red wine 2 sprigs oregano 1/4 cup plus 2 tablespoons chopped flat-leaf parsley 1/4 pound (1 1/2 cups) shelled beans (such as fava, lima or cranberry) 1/4 pound (3/4 cup) flat romano beans, cut into 1-inch lengths 1 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 pound squid, thinly sliced 1 clove garlic, finely chopped 4 slices crusty bread 1 clove garlic
Description
Be Well This Fall: Have One Bowl And You'll Spoon Up Nearly Three Quarters Of Your Daily Requirement For Vitamin C.
Epicurious
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