Tonnino Tuna Ventresca in Olive Oil
POTATO AND SPINACH SOUP WITH GARLIC TUNA
Ingredients
- 2 can of chicken stock of choice (8 ounce)
- 2 cups water
- 1 large potato, peeled, cut into cubes and boiled until tender
- 1 cup spinach leaves
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- ½ white onion, finely chopped
- 1 tablespoon of fresh parsley, finely chopped
- 1 jar Tonnino Tuna Fillets with Garlic in Olive Oil
Preparation
Sautee onions with pre boiled potato and spinach, in olive oil for 5 minutes over medium heat. Add liquids, and bring to a boil, simmer for 5 minutes and then blend. (You can blend all together for a green soup, or you can set aside the spinach, blend potato with liquids, and add spinach at the end for a light soup). Serve immediately and decorate with tuna flakes and parsley.