Ingredients
– 250 g of tuna canned (in water)
– 4 potatoes
– 1/4 celery
– 1 carrot
– 1 parsley
– 1 onion
– 3 small tomatoes
– Tablespoon butter
– Tablespoon dried oregano
– 2 liters of vegetable broth
– Salt, ground pepper
Boil the vegetable broth. Add the tuna and cook for about 15 minutes. Potatoes and celery cut into cubes. Grate the root of parsley and carrot. Add vegetables to the broth. Onion cut into small cubes and fry briefly in butter, add to the soup. Blanch the tomatoes, peel skin, cut into cubes, season with salt and simmer in butter until soft. Add to the soup. Sprinkle oregano, add salt and pepper to taste. The whole cook for about 20 minutes more.
Serve soup with grated parmesan, or with baked baguette both with cheese.
