The classic soup and half sandwich combo is still a winner in my book! I dressed up the typical tuna sandwich with crunchy celery and sweet apples and Craisins. Each addition lends a new layer of flavor to this sandwich. Paired with this delicious Italian soup, it makes for the perfect fall lunch. The minestrone soup will take a few hours to make, so I suggest making it the day before. I like making a large batch, freezing most of it, and then saving out a small portion for my lunch the next day. See below for both the soup and sandwich recipes. Enjoy!

Ingredients: 

•  1 (7 oz.) can tuna, in water
• 1/4 c. mayonnaise
• 2 stalks celery, chopped
• 1/4 c. Craisins (dried cranberries)
• 1 apple, diced (I used Macoun)
• 4 slices of Tuscan Sunflower bread (or other hearty grain bread of your choice)
  • Serves 2 people, double the recipe to serve 4

Method of Preparation

Drain the water from the tuna and add to a large bowl. Mix with the mayonnaise and add in the chopped celery, diced apple, and Craisins. Set aside. Toast 4 slices of your favorite loaf of bread. I used a Tuscan Sunflower loaf. Remove carefully from the toaster and add the sweet tuna salad in between. (Will make 2 sandwiches)

Serve with a side of minestrone soup (made the day before) and you’ve got the perfect fall lunch!

Minestrone Soup Recipe 

Ingredients: 

• 3 tbsp. olive oil
• 2 large cloves, garlic
• 1 1/2 – 2 cups, carrots
• 1/2 – 3/4 cups, celery
• 1 cup, Vidalia onion (about 1/2 onion)
• 3 cups, cabbage
• 8 oz. mushrooms (about 1/2 cup)
• 2 medium zucchini, chopped
• 1 large squash, chopped
• 6 cups, chicken stock (can substitute vegetable stock, if desired)
• 2, 28 oz. cans, crushed tomatoes
• 2, 15.5 oz. cans, cannellini beans
• 1/4 cup, fresh parsley
• 2 oz. fresh parmesan cheese, in a block (not shredded)
• 1/2 cup uncooked ditalini pasta (optional)
  • ONLY add in if planning on consuming immediately after preparing the soup
  • If freezing the soup for another time, wait until you thaw and then add in the cooked pasta

Method of Preparation: 

In a large stock pot add the olive oil and let oil heat through. Add garlic, carrots, celery, and onions. Cook down for about 10 minutes or until onions are translucent and only slightly browned. Add cabbage and cook for an additional 2-5 minutes. Add mushrooms, squash and zucchini, followed by the stock, tomatoes, and beans. Lastly drop in the 2 oz. block of parmesan cheese. May add salt and pepper to taste. Simmer for about 3 hours or until vegetables are cooked through. Remove from the heat and transfer soup to a large bowl placed on top of a trivet. Let cool for about 1 hour before placing into the refrigerator. If freezing, make sure soup is completely cooled before placing into airtight containers. Always label your containers with the item name and date. This soup will keep for about 6 months in the freezer.

*To thaw, place into the refrigerator a full day before and then microwave or place on the stove stop on low heat to thaw completely. Heat through and serve.

*May add in cooked ditalini pasta, if desired. The pasta will not freeze well, so it is best added afterwards if you don’t plan on consuming the soup immediately.

Enjoy!