Recipe information
Yield
4 to 6 Servings
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
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Preparation
Step 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.
Step 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.
Step 3
Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.