Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
Stir in tomatoes, zucchini, and chicken and simmer until just tender (approximately 10 minutes).
Taste and adjust seasoning. Stir in fresh minced basil.
Preheat the oven to 400°F (200°C).
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.
To serve, place a ricotta cheese toast on each serving of soup and pass the remaining slices at the table.
This recipe is prepared with no salt. Herbs, fresh vegetables and cheese provide the flavour.
|Per 380 g serving||Amount|
|Saturated Fat||3 g|
|Per 380 g serving||% Daily Value|