Tuscan Vegetable & Chicken Soup with Ricotta Cheese Toasts

Ingredients

• 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
• 1/4 cup sage, fresh, minced
• 1 tbsp rosemary, fresh, minced
• 4 plum tomatoes, diced
• 2 cups zucchini, diced
• 1/4 cup basil, fresh, minced
• 1/4 cup olive oil
• 20 pieces whole grain baguette, cut 1 inch thick
• 1 cup low-fat ricotta cheese
• 6 tbsp Romano cheese, grated
• 1/2 cup flat leaf parsley, chopped