Niçoise Soup

Name: Niçoise Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 red bell pepper, seeded and sliced into thin strips; 1 yellow bell pepper, seeded and sliced into thin strips; 1 onion, finely sliced; 6 garlic cloves, halved; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) tomato paste; 5 cups (1.25 litres) chicken broth; 2 cups (280 g) cherry tomatoes, halved; 2 cans (6 oz/170 g each) light tuna, drained and cubed; 1/2 cup (95 g) oil-packed Kalamata olives, drained, pitted and halved; 2 green onions, finely sliced; 2 tbsp flat-leaf parsley, chopped

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Preparation 20 MIN

Cooking 25 MIN
Servings 6

Ingredients
Preparation

Ingredients

1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1 onion, finely sliced
6 garlic cloves, halved
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) tomato paste
5 cups (1.25 litres) chicken broth
2 cups (280 g) cherry tomatoes, halved
2 cans (6 oz/170 g each) light tuna, drained and cubed
1/2 cup (95 g) oil-packed Kalamata olives, drained, pitted and halved
2 green onions, finely sliced
2 tbsp flat-leaf parsley, chopped

Preparation

In a large pot, soften the bell peppers, onion and garlic in the oil without browning, about 10 minutes. Add the tomato paste and cook for about 2 minutes. Add the broth, cherry tomatoes, tuna and olives. Bring to a boil. Cover and simmer gently for about 5 minutes.
Add the green onions and parsley. Season with salt and pepper.
Serve the soup with cucumber tea sandwiches.