Chicken & White Bean Soup With Herb Swirl

The soup itself is satisfying enough, but that herb oil swirl on top? That’s what makes this bowl unforgettable.

Sage, thyme, and rosemary bloom in warm olive oil until the kitchen smells like a Tuscan hillside, then that fragrant oil gets drizzled right into the center of each steaming bowl.

Underneath, tender chicken breast pieces and creamy cannellini beans simmer in a tomato-laced broth with carrots, celery, and onion for a soup that’s both hearty and clean.

It’s the kind of bowl you want when the weather turns cold and you need something that actually fills you up.

Pro Tips

• Warm the herb oil gently over medium heat just until fragrant, about 90 seconds. Don’t let it get too hot or the herbs will turn bitter and dark.
• Sear the chicken pieces first and set them aside. Adding them back in the last 5 minutes keeps them tender instead of rubbery.
• Use two cans of cannellini beans, drained and rinsed, for a creamy, starchy base that thickens the broth naturally.
• Make extra herb oil. It keeps in the fridge for a week and is incredible drizzled over roasted vegetables, grilled bread, or eggs.