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Chicken And White Bean Soup With Herb Swirl















Trans-fat Free, High Fiber


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
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


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 49043% of calories from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 867mg 36%
Total Carbohydrate 13g 13%
Dietary Fiber 10g 40%
Sugars g
Protein 71g
Vitamin A 79% Vitamin C 24%
Calcium 12% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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