Tuna Bean Soup
Warm, hearty, and packed with protein, this Tuna Bean Soup is the ultimate comfort food for busy weeknights or relaxed weekends. Featuring tender white beans, flaky canned tuna in olive oil, and a medley of aromatic vegetables like carrots, celery, and onions, this Mediterranean-inspired soup is as nutritious as it is delicious. Infused with fragrant herbs like thyme and oregano, and simmered in a rich chicken or vegetable broth, every spoonful delivers layers of satisfying flavor. Quick to prepare in just 40 minutes, this one-pot dish is perfect for meal prep or a wholesome family dinner. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish that perfectly complements the hearty base. This recipe is a must-try for seafood and soup lovers alike! Keywords: tuna bean soup, one-pot meal, Mediterranean soup, healthy comfort food, quick dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrot, diced
- 2 celery stalk, diced
- 2 cups canned white beans (such as cannellini or great northern), drained and rinsed
- 2 cans canned tuna in olive oil, drained
- 4 cups chicken or vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add diced onion, minced garlic, diced carrot, and diced celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the drained and rinsed white beans, followed by the drained canned tuna. Break up the tuna into chunks with a wooden spoon as you stir.
Pour in the chicken or vegetable broth and add the diced tomatoes. Stir everything to combine.
Add dried thyme, dried oregano, the bay leaf, salt, and black pepper. Stir and bring the soup to a gentle boil.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Remove the bay leaf and taste the soup. Adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with a wedge of lemon on the side for a zesty finish, if desired.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 8466 mg | 368% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 28.5 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 613 mg | 47% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
