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Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts

This hearty chicken and vegetable soup is packed with Italian-inspired flavours. Sage, basil, and rosemary combine to create a delicious and memorable soup. Cheese-topped crostini are the perfect complement to this rustic dish.
Serves: 10
Prep Time: 15 min
Cook Time: 1 hour 30 min


Chicken Soup

1 lb chicken breast(s), cooked, cubed
6 cups water
1 cup navy beans, dry
1 tbsp olive oil
3 cloves garlic, minced
1 cup onion(s), diced
2 cups carrot(s), diced
2 stalks celery, sliced
¼ cup sage, fresh, minced
1 tbsp rosemary, fresh, minced
4 plum tomatoes, diced
2 cups zucchini, diced
¼ cup basil, fresh, minced

Cheese Toasts

¼ cup olive oil
20 pieces whole grain baguette, cut 1 inch thick
1 cup low-fat ricotta cheese
6 tbsp Romano cheese, grated
½ cup flat leaf parsley, chopped

Food Safety

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.


  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.

Helpful Tip

This recipe is prepared with no salt. Herbs, fresh vegetables and cheese provide the flavour.

Nutrition Info

Per 380 g serving Amount
Protein33 g
Fat11 g
Saturated Fat3 g
Carbohydrate34 g
Fibre6 g
Sugar4 g
Cholesterol50 mg
Sodium170 mg
Per 380 g serving % Daily Value
Vitamin A100
Vitamin C20
Vitamin B629
Vitamin B1211