2020-08-13 / test@t

Quick Bean and Tuna Chowder with Tomato Broth

This wonderful aromatic soup is based on 3 cans of canned food. Surprising but true: the dish did not become superficial and banal from this. Could it be the additional ingredients? Capers, lemon, thyme and ground paprika are rarely superfluous! Or maybe just canned tuna, beans and tomatoes in their own juice are wonderfully combined with each other.

Quick Bean and Tuna Chowder with Tomato Broth
  • 2 cans of large white beans
  • 400 g tomatoes in their own juice
  • 1 can of tuna in its own juice
  • 1 large onion
  • 5-6 cloves of garlic
  • 3 sprigs of thyme or 1 sprig of rosemary
  • 3 tbsp. l. extra virgin olive oil
  • 1 tbsp. l. ground paprika
  • salt, freshly ground black pepper
  • 4 tsp capers and lemon slices for serving


Step 1
Peel the onion and garlic, chop finely. Heat oil in a heavy-bottomed saucepan, add onion and garlic and fry, 5 minutes.
Step 2
Place the beans on a sieve, rinse if desired. Remove the stems from the thyme (the rosemary leaves must be chopped, the thyme must not). Add the beans and herbs to the saucepan and stir. Sprinkle with paprika.
Step 3
Put tomatoes with juice and tuna with liquid in a saucepan, stir. Add 500 ml of drinking water at room temperature. Stir and bring to a boil.
Step 4
Cook the soup over medium heat for 10 minutes. Season with salt and pepper. Turn off the heat, close the pan with a lid and let it brew for 5-10 minutes.
Step 5
Pour the soup into bowls, each with a spoonful of capers. Serve with a slice of lemon.
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