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.

INGREDIENTS

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)

PREPARATION

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.