Chicken and White Bean Soup With Herb Swirl |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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bonappetit march 2009 Ingredients:
8 tablespoons extra virgin olive oil, divided |
2 teaspoons fresh sage, chopped |
2 teaspoons fresh thyme, chopped |
1 teaspoon fresh rosemary, chopped |
1/4 teaspoon salt |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1 small onion, chopped |
2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces |
1 large celery, thinly sliced |
1/2 cup tomato puree |
4 cups low sodium chicken broth |
2 (15 ounce) cans cannellini beans, drained |
1/2 cup fresh italian parsley |
1 bay leaf |
Directions:
1. Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 1 1/2 minutes. Pour herb oil into bowl; cool.
2. Heat 2 tablespoons oil in large pot over medium heat. Saute chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; saute 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.
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