Mediterranean Bean Soup And Tuna Sandwich Food

MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO

Steps:

• In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
• Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
• Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
• While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.
• When the soup is ready, remove from heat. Stir in the tomato pesto.
• Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

MEDITERRANEAN BEAN SOUP AND TUNA SANDWICH

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.

MEDITERRANEAN TUNA SANDWICHES

Steps:

• Toast bread if desired.
• Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
• Combine tuna and the rest of the ingredients (except lettuce).
• Place 1 lettuce leaf on each of 4 bread slices.
• Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
• Serve immediately.

MEDITERRANEAN WHITE BEAN AND TUNA SALAD

Steps:

• First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
• Add the remaining ingredients. Stir to combine.
• Refrigerate at least 2 hours for best results.
• You could add chopped black olives or diced tomatoes on top to garnish.

MEDITERRANEAN TUNA SANDWICH

Steps:

• Using a small bowl, mix olive oil and red wine vinegar together.
• Place onions in mixture and let marinate while you prepare the rest of the ingredients.
• When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
• Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
• Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!