Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts
- Soups & Stews
- Italian
- Cooked Chicken
- Lunch
- Breast
Prepping15min
Cooking90min
Resting—min
- Servings10
Nutrition informationThis recipe contains 33 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Chicken Soup
Cheese Toasts
Step by step
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.
5
Preheat the oven to 400°F (200°C).
6
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.
7
To serve, place a ricotta cheese toast on each serving of soup and pass the remaining slices at the table.
Recipe noteThis recipe is prepared with no salt. Herbs, fresh vegetables and cheese provide the flavour.