Mediterranean Bean Soup And Tuna Sandwich - cooking recipe

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

Preparation

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 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.
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.