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 low-salt chicken broth

2 15-ounce cans cannellini beans, drained

1/2 cup fresh Italian parsley leaves

1 bay leaf

Description

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