Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley
['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']
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, 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.
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