Chicken And White Bean Soup With Herb Swirl
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
8 tbsps
Extra-Virgin Olive Oil (divided)2 tsps
Sage (chopped fresh)2 tsps
Thyme (chopped fresh)1 tsp
Rosemary (chopped fresh)1 tsp
Salt1 small
Onion (chopped)1 large
Celery Stalk (thinly sliced)1 cup
Tomato Puree1
Bay LeafDirections:
1
Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes
2
Pour herb oil into bowl; cool
3
Heat 2 tablespoons oil in large pot over medium heat
4
Sauté chicken 5 minutes
5
Using slotted spoon, transfer chicken to bowl
6
Add 2 tablespoons oil to pot
7
Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes
8
Mix in last 5 ingredients
9
Bring to boil
10
Reduce heat; simmer 15 minutes
11
Add chicken; simmer until cooked through, about 5 minutes
12
Season with salt and pepper
13
Ladle soup into bowls
14
Gently swirl 1 teaspoon herb oil into center of each
15
Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes
16
Pour herb oil into bowl; cool
17
Heat 2 tablespoons oil in large pot over medium heat
18
Sauté chicken 5 minutes
19
Using slotted spoon, transfer chicken to bowl
20
Add 2 tablespoons oil to pot
21
Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes
22
Mix in last 5 ingredients
23
Bring to boil
24
Reduce heat; simmer 15 minutes
25
Add chicken; simmer until cooked through, about 5 minutes
26
Season with salt and pepper
27
Ladle soup into bowls
28
Gently swirl 1 teaspoon herb oil into center of each