Chicken and White Bean Soup with Herb Swirl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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.
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