This is another choice for getting away from the predicatable choices of soup and sandwiches.This is the Mediterranean fare.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- SANDWICH: Combine tuna, olives and sundried tomatoes.
- Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.
Nutrition Facts : Calories 464.4, Fat 38.9, SaturatedFat 5.7, Cholesterol 0.8, Sodium 231.3, Carbohydrate 15.3, Fiber 1.8, Sugar 3.8, Protein 6.8
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