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

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.

Green Pea Soup with Tarragon and Pea Sprouts

• 2 16-ounce packages frozen petite peas, divided (do not thaw)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups sliced shallots (about 11 ounces)
• 4 cups (or more) vegetable broth
• 3 tablespoons chopped fresh tarragon, divided
• Plain nonfat yogurt, stirred
• Small fresh pea sprouts*

Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.

Cook reserved 1 cup peas in microwave until warm, about 1 minute.

Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.

*Available at natural foods stores and Asian markets.

Hot and Sour Soup

1 cup sliced fresh mushrooms or 4 dried black Chinese mushrooms
1 can (15 oz.) fat-free, reduced-sodium chicken or vegetable broth
1 tsp. minced fresh ginger root, peeled
2 scallions, chopped
1 cup finely chopped bok choy cabbage
1/2 can (8 oz.) bamboo shoots
1-2 tsp. hot pepper oil or sauce, or to taste
1 Tbsp. rice wine vinegar
1 tsp. "lite" soy sauce
1/2 cup extra firm tofu, slivered (about 3 oz.)
1 Tbsp. cornstarch, dissolved in 1/4 cup cold water
1 egg white (optional)



If using dried mushrooms, soak in hot water to cover about 15 minutes. Drain, remove stems and slice. In large saucepan, bring broth to boil. Reduce heat to simmer and add ginger, scallions, cabbage and bamboo shoots. Cook for 3 minutes. Add pepper oil, vinegar, soy sauce, tofu and mushrooms. Simmer 3 minutes more. If thicker consistency is desired, strain soup into another saucepan to separate broth and set solid contents aside. Set broth over medium heat and slowly pour in cornstarch mixture while stirring, until soup thickens. If desired, add egg white while stirring to form long strands, then add reserved ingredients. Serve immediately.