Mediterranean Bean Soup And Tuna Sandwich

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 head garlic
• 2 teaspoons pure olive oil
• 1 onion, chopped
• 1 cup 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

Recipe

• 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.