# What You’ll Need:
→ Seafood
01 - 5 ounces 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 - 14 ounces 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
→ To Serve
14 - 2 tablespoons chopped fresh parsley or basil
15 - Crusty bread for serving
# Step-by-Step Guide:
01 - Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the tomato paste and cook for 1 minute, stirring constantly to deepen the flavor.
04 - Pour in the diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes. Stir well to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce heat to low and simmer for 8-10 minutes until the vegetables are tender.
06 - Add the flaked tuna to the simmering soup and cook for another 2-3 minutes until heated through.
07 - Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle into bowls, garnish with fresh parsley or basil, and serve with crusty bread.
