Chicken and White Bean Soup with Herb Swirl

11/18/2009 21:17

Courtesy of Megan Steintriger Healthy editor of

yield: Makes 4 to 6 servings

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  • 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

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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.