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

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.

Note from Ricardo

This Niçoise soup also goes well with egg sandwiches. For variety, serve the soup with a poached egg in the center.

Niçoise Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note