Tuna Chickpea Pasta Soup with Paprika Olive Oil
- 1. Heat the olive oil in a sauce pan and sauté the onions for 2 minutes. Add the garlic, season with salt and pepper and cook for a few more seconds to combine the flavors.
- 2. Add the tuna and chickpeas to the sauce pan. Pour in the broth, tomatosauce and pasta. Bring to a gentle simmer until the pasta is cooked through, adding more broth or water if needed.
- 3. In the meantime, make the paprika oil: Mix the olive oil with the paprika and chiliflakes and heat over very low heat for 5 minutes.
- 4. Serve the soup hot, drizzled with a generous dose of the paprika olive oil on each bowl.