Chicken & White Bean Soup with Herb Swirl

I've been sick this week. Nothing serious, just a head cold/sinus infection/allergy flare up type thing. Just sick enough that all I want to do is crawl into bed. My personal and professional lives have allowed little crawling into bed this week and even less time for cooking. I did manage to make this soup from the March issue of Bon Appetit and am so glad I did. It hit the spot and was hearty and comforting. The herb swirl added a fresh finish. The fact that it is healthy and relatively low fat is a bonus!

Chicken & White Bean Soup with Herb Swirl

Bon Appetit, 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 1 1/2 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.