Best Tuna Bean Soup Recipes

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MEDITERRANEAN BEAN SOUP AND TUNA SANDWICH



Mediterranean Bean Soup and Tuna Sandwich image

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

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

TUNA BEAN SOUP



Tuna Bean Soup image

I think this is quite an unusual recipe. I had never heard of tuna soup so my friend gave me this recipe and swore it was delicious. You can use any beans you like in this. I like the little white ones with the pintos. So here it is -- something different!

Provided by Lorraine of AZ

Categories     Tuna

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large onion, chopped
1/4 lb fresh sliced mushrooms (I add more)
5 cups chicken broth, divided
2 (15 ounce) cans pinto beans, rinsed and drained (30 ounces total)
2 (15 ounce) cans kidney beans, rinsed and drained (30 ounces total)
1 (28 ounce) can chopped tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 teaspoon oregano leaves
1 (7 ounce) can canned tuna, drained & flaked (14 ounces total)
4 sliced green onions
red pepper flakes (optional)
sugar (optional)

Steps:

  • Saute the onions and mushrooms 8 minutes. Add 1/4 cup broth to deglaze the browned pieces.
  • Add the remaining broth, beans, chopped tomatoes, tomato sauce, and oregano leaves. Bring to a boil, reduce heat and simmer, covered, 15 minutes or longer, if you prefer.
  • Stir in the tuna last. If you wish, add red pepper flakes and sugar according to your taste. Top bowls of soup with green onions.

Nutrition Facts : Calories 334.1, Fat 3.3, SaturatedFat 0.7, Cholesterol 10.4, Sodium 1043.4, Carbohydrate 52.5, Fiber 16.3, Sugar 7.8, Protein 25.9

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