Chicken and White Bean Soup with Herb Swirl

Name: Chicken and White Bean Soup with Herb Swirl
Yield: 4 servings
Ingredients: 1 8 tablespoons extra-virgin olive oil, divided; 1 2 teaspoons chopped fresh sage; 1 2 teaspoons chopped fresh thyme; 1 1 teaspoon chopped fresh rosemary; 1 1/4 teaspoon salt; 1 1 pound skinless boneless chicken breasts, cut into 1-inch pieces; 1 1 small onion, chopped; 1 2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces; 1 1 large celery stalk, thinly sliced; 1 1/2 cup tomato puree; 1 4 cups low-salt chicken broth; 1 2 15-ounce cans cannellini beans, drained; 1 1/2 cup fresh Italian parsley leaves; 1 1 bay leaf

From the kitchen of Carly

Tender chicken and creamy white beans in a deeply savory broth, finished with a swirl of herb oil that melts into every spoonful. Aromatic sage, thyme, and rosemary transform simple ingredients into something you'll crave all winter long.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 tablespoons extra-virgin olive oil, divided
12 teaspoons chopped fresh sage
12 teaspoons chopped fresh thyme
11 teaspoon chopped fresh rosemary
11/4 teaspoon salt
11 pound skinless boneless chicken breasts, cut into 1-inch pieces
11 small onion, chopped
12 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces
11 large celery stalk, thinly sliced
11/2 cup tomato puree
14 cups low-salt chicken broth
12 15-ounce cans cannellini beans, drained
11/2 cup fresh Italian parsley leaves
11 bay leaf

Instructions

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.