MEDITERRANEAN BEAN SOUP AND TUNA SANDWICH

Mediterranean Bean Soup and Tuna Sandwich image

Provided by Chef mariajane

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

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

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