Have one bowl of this soup and you'll get nearly three quarters of your daily requirement for vitamin C.

Ingredients:

4 large tomatoes, cut into chunks
1 1/2 tsp salt, plus extra for tomatoes
Parchment paper 3 tsp 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 tbsp chopped flat-leaf parsley
1/4 lb (1 1/2 cups) shelled beans (such as fava, lima or cranberry)
1/4 lb (3/4 cup) flat romano beans, cut into 1-inch lengths
1/4 tsp cayenne pepper
1/4 lb squid, thinly sliced
1 clove garlic, finely chopped
4 slices crusty bread
1 clove garlic
Directions:

Heat oven to 375Ëš.
Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes.
Heat 1 1/2 tsp 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, 1 1/2 tsp salt and cayenne; simmer until beans are tender, about 30 minutes.
Mix squid with chopped garlic and remaining 2 tbsp parsley; let stand 30 minutes.
When soup is ready, sauté squid: Heat remaining 11/2 tsp 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.
Nutrition Facts: 224 calories per serving, 4.9 g fat (0.8 g saturated), 32.8 g carbs, 5.3 g fiber, 14.7 g protein http://www.fitceleb.com/2008/09/07/tomato-soup-with-shell-beans-squid-ri...