Ingredients
Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts:
- 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
Instructions
- Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts
- 1 Put beans and water in a large soup pot with a tight fitting lid. Cover and bring to a boil over medium heat. Reduce heat and simmer for about 60 minutes or until the beans are soft. Do not overcook.
- 2 Meanwhile, in a large skillet, heat 1 Tbsp (15 mL) of oil over medium heat. Add garlic, onion, carrot and celery, minced fresh rosemary and sage; cook for 10 minutes or until vegetables are softened. Stir vegetable mixture into beans (don't drain beans), Bring to a boil, reduce heat and simmer for 15 minutes.
- 3 Stir in tomatoes, zucchini, and chicken and simmer until just tender (approximately 10 minutes).
- 4 Taste and adjust seasoning. Stir in fresh minced basil.
- Cheese Toasts
- 1 Preheat the oven to 400°F (200°C).
- 2 In a heavy non-stick skillet, heat olive oil and fry bread slices for 1 minute per side or until golden brown. Spread ricotta cheese evenly over toasts. Place on baking sheet and sprinkle each with 1 tsp (5 mL) Romano cheese. Bake for 5 minutes or until golden – make sure they don't burn. Sprinkle with parsley.
- 3 To serve, place a ricotta cheese toast on each serving of soup and pass the remaining slices at the table.