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