Chicken And White Bean Soup With Herb Swirl

• 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

1. Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool.
2. Heat 2 tablespoons oil in large pot over medium heat. Saute chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; saute 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.
3. Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.

extravirgin olive oil, fresh sage, thyme, rosemary, salt, chicken breasts, onion, carrots, celery stalk, tomato puree, lowsalt, cannellini beans, fresh italian parsley leaves, bay leaf

Taken from www.epicurious.com/recipes/member/views/chicken-and-white-bean-soup-with-herb-swirl-50022766 (may not work)