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

Ingredients

• 0.3 teaspoon ground pepper 
• 4 slices top 
• 0.8 cup romano beans cut into 1-inch lengths
• 0.3 cup flat parsley chopped
• 1 clove garlic 
• 1  leek thinly sliced
• 1.5 cups cranberries shelled (such as fava, lima or cranberry)
• 3 teaspoons olive oil divided
• 0.5 medium onion diced
• 2 sprigs oregano 
• 0.3 cup red wine 
• 1.5 teaspoon salt 
• 0.3 pound squid rings thinly sliced
• 4 large tomatoes cut into chunks

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• pot

Directions

1. Heat oven to 375°F.
2. Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes.
3. Heat 1 1/2 teaspoons oil in a soup pot over low heat. Cook leek, onion and sliced garlic 10 minutes, stirring occasionally.
4. Add wine, raise heat to high and reduce 5 minutes.
5. 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.
6. Add flat beans, salt and cayenne; simmer until beans are tender, about 30 minutes.
7. Heat remaining 1 1/2 teaspoons oil in a medium sauté pan over high heat until oil smokes, 2 to 3 minutes.
8. Add squid (oil may splatter) and sauté, stirring, until cooked through, about 2 minutes.
9. Sprinkle with salt. Toast bread; rub with garlic clove. Divide soup among 4 bowls, top each with 1/4 squid mixture and add bread.