Mediterranean Bean Soup and Tuna Sandwich |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is another choice for getting away from the predicatable choices of soup and sandwiches.This is the Mediterranean fare. Ingredients:
1 head garlic |
2 teaspoons pure olive oil |
1 onion, chopped |
1 cup white wine |
1 (900 ml) carton reduced-sodium chicken broth, 30% less sodium |
1 (540 ml) can beans, six bean blend, drained and rinsed |
2 teaspoons fresh thyme, chopped |
1 teaspoon fresh rosemary, chopped |
3 (85 g) cans starkist lemon and cracked pepper tuna fillets |
1/4 cup kalamata olive, pitted and roughly chopped |
1/4 cup sun-dried tomato |
8 slices multigrain bread |
2 cups baby spinach |
0.5 (57 g) container goat's milk, cheese crumbles |
Directions:
1. SOUP: Preheat oven to 450F Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 teaspoons olive oil and wrap in foil. Roast until soft, about 25 minutes.
2. Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions, and sauté until lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 minutes.
3. Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish with remaining herbs.
4. SANDWICH: Combine tuna, olives and sundried tomatoes.
5. Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.
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