Late-Summer Tomato Soup With Shell Beans, Squid Rings And Parsley

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4 large tomatoes, cut into chunks

1 1/2 teaspoon salt, plus extra for tomatoes

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

1/4 teaspoon cayenne pepper

1/4 pound squid, thinly sliced

1 clove garlic, finely chopped

4 slices crusty bread

1 clove garlic

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