Chicken And White Bean Soup With Herb Swirl
.
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
sage
chopped fresh |
*
|
| 2 | teaspoons |
thyme
chopped fresh |
*
|
| 1 | teaspoon |
rosemary leaves
chopped fresh |
|
| ¼ | teaspoon |
salt
or as needed |
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into 1-inch pieces |
|
| 1 | small |
onions
chopped |
|
| 2 | medium |
carrots
halved lengthwise, cut crosswise into 1/4-inch pieces |
|
| 1 | large |
celery stalks
thinly sliced |
*
|
| ½ | cup |
tomato purée (passata)
|
|
| 4 | cups |
chicken broth, low salt
|
|
| 30 | ounces |
beans
cannellini, drained, about 2 cans |
|
| ½ | cup |
parsley leaves
fresh Italian |
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
sage
chopped fresh |
*
|
| 1E+1 | ml |
thyme
chopped fresh |
*
|
| 5 | ml |
rosemary leaves
chopped fresh |
|
| 1.3 | ml |
salt
or as needed |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into 1-inch pieces |
|
| 1 | small |
onions
chopped |
|
| 2 | medium |
carrots
halved lengthwise, cut crosswise into 1/4-inch pieces |
|
| 1 | large |
celery stalks
thinly sliced |
*
|
| 118 | ml |
tomato purée (passata)
|
|
| 946 | ml |
chicken broth, low salt
|
|
| 867 | ml/g |
beans
cannellini, drained, about 2 cans |
|
| 118 | ml |
parsley leaves
fresh Italian |
|
| 1 | each |
bay leaves
|
*
|
Directions
Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 1½ 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.
