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Chicken and White Bean Soup with Herb Swirl
- 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
Directions:View on Epicurious
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