Be well this fall: Have one bowl and you'll spoon up nearly three quarters of your daily requirement for vitamin C.

Ingredients

　　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.