Abruzzi Tuna Fish Soup

by Jerry Donato
(Chicago, Ill.)

This soup was a big favorite in our Italian house
On Friday’s and during Lent.


  • 2 TBls olive oil
  • 1 medium onion,chopped
  • 1 tsp garlic.chopped
  • 1 Medium zucchini,chopped
  • 2 15 Oz. cans tomatoes w/juice
  • 4 cups chicken stock or broth
  • 2 Tbls dry sherry (OK to substitute red wine)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp tarragon
  • 1/2 tsp black pepper or to taste
  • 1 15 Oz. can Cannellini beans, drained (Ok to substitute Garbanzo beans)
  • 1 15 Oz. can Pinto beans, drained
  • 2 6 Oz cans chunk light or white Italian Albacore tuna in water,drain
    I use Genova Tonna Brand tuna)


  • Heat olive oil in large pan over medium heat.
    and sauté until onions are transparent, 5 minutes.
  • Simmer over low heat for 15 minutes.
  • Add beans and tuna and simmer for another 30 minutes.
  • Add salt to your taste.
  • As an option, you can add red pepper flakes for a spicier flavor.

    Serves 6 to 8 depending on your serving size.

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