I made this a few months ago and Jared and I both really liked it. An especially good cold weather soup. Of course I didn't have any fresh herbs for it except maybe rosemary, but dried worked very well (I just used about half as much as they called for fresh).
Chicken and White Bean Soup with Herb Swirl
Bon Appétit | March 2009
- 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
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.
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.
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