Mediterranean Bean Soup and Tuna Sandwich

This is another choice for getting away from the predicatable choices of soup and sandwiches.This is the Mediterranean fare.

• Ready In: 25 mins
• Serves: 4

Ingredients

• MEDITERRANEAN BEAN SOUP WITH ROASTED GARLIC

• 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

• TUNA SANDWICH WITH SUNDRIED TOMATOES AND GOAT CHEESE

• 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.