Chicken and White Bean Soup With Herb Swirl

Submitted by Queen Dana

"bonappetit march 2009"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 118.32 ml extra virgin olive oil, divided
• 9.85 ml fresh sage, chopped
• 9.85 ml fresh thyme, chopped
• 4.92 ml fresh rosemary, chopped
• 1.23 ml salt
• 453.59 g 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
• 118.29 ml tomato puree
• 946.36 ml low sodium chicken broth
• 2 (850.48 g) can cannellini beans, drained
• 118.29 ml 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.