Sicilian Tuna Soup

This soup is the reason you should always keep canned tuna and beans in the pantry.

Onions, garlic, and zucchini get a quick saute in olive oil, then two cans of tomatoes, chicken broth, and a splash of dry sherry build a rich, herby base seasoned with oregano and basil.

Both cannellini and red kidney beans go in for a hearty, protein-packed bowl, and the tuna adds a briny, meaty bite that ties everything together.

From pantry to table in 45 minutes, this is the kind of soup that gets better with every spoonful.

Chef Tips

• Drain the canned tuna well and break it into large chunks rather than shredding it fine. Bigger pieces hold up better in the soup and give you satisfying bites of fish.
• Don’t skip the dry sherry. It adds a nutty warmth to the broth that water or wine just can’t replicate.
• Add a squeeze of fresh lemon juice right before serving to brighten the whole bowl. The acid lifts the tomato base and makes the herbs pop.
• Serve with thick slices of crusty bread rubbed with a raw garlic clove and drizzled with olive oil for a proper Sicilian finish.