I love a good summer soup. I realize, this is a bit mistimed, but a good recipe can’t wait. This Epicurious recipe is best made in season, but push comes to shove, you can do this mostly frozen and off peak. I originally made this at the end of the summer, when La Grande Supermercado had Roma tomatoes for 49 cents per pound. Yes, you read that correctly. We were eating them like apples.
I’m a notorious substituter, so my notes are below. If you want the real recipe, filled with Romano and fava beans, large tomatoes, parsley, and fresh squid, please visit the original recipe. I only had canned squid, which is a very poor substitution. Frankly, this made an amazing vegetarian soup and would go beautifully with or without fresh squid.
Ingredients with my substitutions
8 roma tomatoes, cut into chunks
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
2 tablespoons herbs de Provence (or to taste, I may have used more or less)
1/4 pound (1 1/2 cups) shelled beans (I used pinto)
1/4 pound (3/4 cup) flat green beans, cut into 1-inch lengths
1/2 cup green pepper, chopped
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 pound squid, thinly sliced (Skip for vegetarian)
1 clove garlic, finely chopped (Skip for vegetarian)
4 slices crusty bread
1 clove garlic
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.
Place tomatoes, oregano herbs de Provence, beans, and green pepper 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 salt and cayenne; simmer until beans are tender, about 30 minutes. (Optional) While this is going on, mix squid with chopped garlic and a sprinkling of herbs de Provence; 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.