Quick Italian-style soup with tuna, tomatoes, and vegetables. Ready in 25 minutes for a satisfying meal.
# What You'll Need:
→ Seafood
01 - 1 can (5 oz) tuna in olive oil, drained and flaked
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 1 tablespoon tomato paste
→ Herbs & Seasonings
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/4 teaspoon crushed red pepper flakes
12 - Salt and black pepper to taste
→ Pantry
13 - 2 tablespoons olive oil
→ Garnish
14 - 2 tablespoons chopped fresh parsley or basil
15 - Crusty bread for serving
# Directions:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the tomato paste to the pan and stir constantly for 1 minute to deepen its flavor.
04 - Pour in the canned diced tomatoes with their juice and the vegetable broth. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon crushed red pepper flakes if desired. Stir thoroughly to combine all ingredients.
05 - Bring the soup to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer for 8 to 10 minutes until the vegetables are completely tender.
06 - Add the drained and flaked canned tuna to the pot and simmer for 2 to 3 minutes, stirring gently, until the tuna is heated through.
07 - Taste the soup and adjust seasoning with salt and black pepper as needed.
08 - Ladle the soup into individual bowls. Garnish each serving with 1/2 tablespoon of chopped fresh parsley or basil. Serve alongside crusty bread if desired.
