Chicken and White Bean Soup
(Zuppa di Pollo e Fagioli Bianchi)
Ingredients:
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 chicken broth
Two 15-ounce cans cannellini beans, drained
1/2 cup fresh Italian parsley leaves
1 bay leaf
Directions:
Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 1 and 1/2 minutes.
Pour herb oil into bowl; cool.
Heat 2 tablespoons olive oil in large pot over medium heat.
Saute chicken 5 minutes.
Using slotted spoon, transfer chicken to bowl.
Add 2 tablespoons olive 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.
Ladle soup into bowls.
Gently swirl 1 teaspoon herb oil into center of each. 4 to 6 servings.