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Chicken and White Bean Soup with Herb Swirl

Name: Chicken and White Bean Soup with Herb Swirl
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.

Recipes sourced from Epicurious.com.

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