bonappetit march 2009
Ingredients: [‘extra virgin olive oil’, ‘fresh sage’, ‘fresh thyme’, ‘fresh rosemary’, ‘salt’, ‘boneless skinless chicken breast’, ‘onion’, ‘carrots’, ‘celery’, ‘tomato puree’, ‘low sodium chicken broth’, ‘cannellini beans’, ‘fresh italian parsley’, ‘bay leaf’]
Quantity of Ingredients: [“8 tablespoons extra virgin olive oil, divided “,”2 teaspoons fresh sage, chopped “,”2 teaspoons fresh thyme, chopped “,”1 teaspoon fresh rosemary, chopped “,”1/4 teaspoon salt”,”1 lb boneless skinless chicken breast, cut into 1-inch pieces “,”1 small onion, chopped “,”2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces “,”1 large celery, thinly sliced “,”1/2 cup tomato puree”,”4 cups low sodium chicken broth”,”2 (15 ounce) cans cannellini beans, drained “,”1/2 cup fresh Italian parsley”,”1 bay leaf”]
Number of Servings: 4
Steps: [‘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. 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. Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.’]