Blender - for pureeing the soup to reach desired consistency
Large Stockpot or Dutch Oven - to cook all ingredients together effectively
Chef's Knife - for prepping vegetables and squid rings
Cutting Board - essential for food prep workspace
Colander - for draining the shell beans if needed, though not specifically mentioned in this recipe
Wooden Spoon or Spatula - useful for stirring ingredients during cooking
Measuring Cups and Spoons - for precise measurement of ingredients
Immersion Blender - alternative to a countertop blender, useful if the soup consistency requires more effort to puree without transferring it
Soup Ladle - for serving the finished soup
Food Processor (optional) - for further chopping vegetables or squid rings
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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