The fresh flavors of the Mediterranean complement mild and tasty Albacore in this satisfying soup.
Cook time: 25 minutes
2 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, minced
1 each small zucchini, sliced
1 each crook-neck squash, sliced
2 (400 g) cans Italian stewed tomatoes, undrained
2 (425 g) cans low sodium and low fat chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon course ground pepper
1/4 cup chopped fresh basil
1 (7.5 oz) can cannelloni beans, undrained
2 cans (185g) of Pacific Crown Tuna Chunks in Spring Water drained
1/2 cup cooked small pasta shells
Shredded Parmesan cheese
In large saucepan, over medium heat, heat olive oil.
Sauté onions and garlic until tender; add squashes and sauté two minutes longer.
Stir in next five ingredients.
Cover and bring to boil.
Reduce heat and simmer for 10 minutes.
Stir in beans, tuna and pasta.
Cook until heated through.
Top with desired amount of Parmesan cheese and serve immediately.
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