Mediterranean Bean Soup And Tuna Sandwich

• 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

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 saute 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.

mediterranean bean soup, garlic, olive oil, onion, white wine, fresh thyme, fresh rosemary, sandwich with, lemon, kalamata olive, tomato, bread, spinach

Taken from www.food.com/recipe/mediterranean-bean-soup-and-tuna-sandwich-367513 (may not work)