# 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, optional
12 - Salt and black pepper to taste
→ Pantry
13 - 2 tablespoons olive oil
→ Garnish
14 - 2 tablespoons chopped fresh parsley or basil, optional
15 - Crusty bread, optional
# How-To:
01 - Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the tomato paste and cook for 1 minute, stirring constantly.
04 - Pour in the diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes if using. Stir to combine thoroughly.
05 - Bring the soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until the vegetables are tender.
06 - Add the flaked tuna and simmer for 2 to 3 minutes to heat through.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls, garnish with chopped parsley or basil, and serve with crusty bread if desired.
