1. Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute.
2. Cook the Soup Base:
- Add the diced carrot, celery, bell pepper, potato, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced tomatoes with their juices, vegetable or chicken broth, dried thyme, dried oregano, and bay leaf. Stir well.
3. Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.
- If using frozen corn or peas, add them in the last 5 minutes of cooking.
- If using fresh spinach or kale, stir them in during the last 2 minutes of cooking until wilted.
4. Add Tuna:
- Gently fold in the drained tuna. Heat through for about 2-3 minutes.
- Remove the bay leaf and discard.
5. Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
6. Enjoy:
- Serve the soup hot with a side of crusty bread or crackers for a complete meal.
Tips for Success:
- Tuna: You can use canned tuna in oil for a richer flavor or tuna in water for a lighter option. Ensure the tuna is well-drained to avoid excess moisture in the soup.
- Vegetables: Feel free to customize the soup with your favorite vegetables or whatever you have on hand.
- Broth: Use low-sodium broth if you’re watching your salt intake.
Conclusion: Tuna and Vegetable Soup is a satisfying and nutritious option that combines the richness of tuna with a medley of vegetables. It’s easy to prepare, customizable, and perfect for a comforting meal. Whether you’re looking for a quick lunch or a hearty dinner, this soup is sure to become a favorite in your recipe collection. Enjoy the blend of flavors and the wholesome goodness of this delicious soup!