Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts Recipe

Ingredients

• 1 lb (0.5 kg) chicken breast(s), cooked, cubed
• 6 cups (1.5 L) water
• 1 cup (250 mL) navy beans, dry
• 1 tbsp (15 mL) olive oil
• 3 cloves garlic, minced
• 1 cup (250 mL) onion(s), diced
• 2 cups (500 mL) carrot(s), diced
• 2 stalks celery, sliced
• 1/4 cup (60 mL) sage, fresh, minced
• 1 tbsp (15 mL) rosemary, fresh, minced
• 4 plum tomatoes, diced
• 2 cups (500 mL) zucchini, diced
• 1/4 cup (60 mL) basil, fresh, minced

Cheese Toasts :

• 1/4 cup (60 mL) olive oil
• 20 pieces whole grain baguette, cut 1 inch thick
• 1 cup (250 mL) low-fat ricotta cheese
• 6 tbsp (90 mL) Romano cheese, grated
• 1/2 cup (125 mL) flat leaf parsley, chopped