Recipes

Vegetable soup with smoked tuna piquant

Time

40'

Serves

4

Difficulty

Easy

Ingredients

  • 1 pack (2 tins) smoked tuna piquant, TRATA
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 sprigs of celery
  • 2 bell peppers, diced
  • 1 cup peas
  • 1 cup corn kernels
  • Salt and pepper
  • 2 bay leaves
  • 1 liter of hot water
  • 200g tomato, grated
  • 150g rigatoni

For serving

  • Toasted bread

Method

Open the tins, drain out the tuna oil, and save it for the cooking. In a pot, put the onion, carrots, celery, peppers, peas, corn, add the tuna oil, and season with salt and pepper. Cover with the lid and let cook on medium heat for about 15 minutes, or until the vegetables are soft. It is important to keep the lid on during the whole cooking time to keep the heat in. When the vegetables are ready, add the bay leaf, water, grated tomato, rigatoni and cook for another ten minutes. When the time is up, divide the soup into portions, add the smoked tuna piquant, and serve.

Suggestions for this recipe

Tuna
Smoked piquant