Chicken And White Bean Soup With Herb Swirl Recipe

Ingredients

8 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

1/4 teaspoon salt

1 pound skinless boneless chicken breasts, cut into 1-inch pieces

1 small onion, chopped

2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces

1 large celery stalk, thinly sliced

1/2 cup tomato puree

4 cups low-salt chicken broth

2 15-ounce cans cannellini beans, drained

1/2 cup fresh Italian parsley leaves

1 bay leaf

Preparation

Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool.

Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.