# 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
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until aromatic. Add the tomato paste and cook for 1 minute while stirring constantly.
03 - Pour in the diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring the soup to a gentle boil, then reduce heat to low and simmer for 8-10 minutes until the vegetables are tender.
05 - Add the flaked tuna to the soup and simmer for 2-3 minutes to heat through completely.
06 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley or basil. Serve with crusty bread if desired.
