Name: Chicken and White Bean Soup with Herb Swirl
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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