Ingredients

1   tablespoon olive oil 1   cup diced carrots 1/2   cup diced celery 1/2   cup finely chopped onion 1   teaspoon minced garlic 2   cans (14-1/2 oz. each) chicken broth 2   cans (19 oz. each) cannellini beans, drained and rinsed 2   skinless, boneless chicken breast halves (8 to 10 oz.), diced 1   medium zucchini, quartered lengthwise and cut into 1/2-inch slices 4   ounces green beans, cut into 1/2-inch pieces (1 cup) 1/4   teaspoon freshly ground black pepper   Pinch dried thyme 2   tablespoons olive oil 2   tablespoons water 1   cup firmly packed basil leaves 1/2   teaspoon salt 1/4   teaspoon freshly ground black pepper 1/4   cup freshly grated Parmesan cheese 1/2   teaspoon minced garlic 1   cup canned tomatoes, with their juice 8   thin slices French bread, toasted 1   clove garlic, halved

Description

1   Tablespoon Olive Oil 1   Cup Diced Carrots 1/2   Cup Diced Celery 1/2   Cup Finely Chopped Onion 1   Teaspoon Minced Garlic 2   Cans (14

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