Chicken and White Bean Soup with Herb Swirl
A hearty and flavorful soup combining tender chicken pieces, cannellini beans, and fresh vegetables in a savory broth, finished with an aromatic swirl of herb-infused olive oil.
Ingredients
- •8 tablespoons extra-virgin olive oil, divided
- •2 teaspoons chopped fresh sage
- •2 teaspoons chopped fresh thyme
- •1 teaspoon chopped fresh rosemary
- •¼ teaspoon salt
- •1 pound skinless boneless chicken breasts, cut into 1-inch pieces
- •1 small onion
- •2 medium carrots
- •1 large celery stalk
- •½ cup tomato puree
- •4 cups low-salt chicken broth
- •2 cans cannellini beans
- •½ cup fresh Italian parsley leaves
- •1 whole bay leaf
Cooking Instructions
- 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 min
- 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.
40 min
- 3.
Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.
3 min
