Adapted: Chicken and White Bean Soup with Herb Swirl

It was another soup night here on Lafayette Avenue--we eat a lot of soup in the winter. I took stock of what we had on-hand and went looking for a soup recipe that could make use of some cooked white beans and cooked chicken. A recipe for Chicken and White Bean Soup with Herb Swirl from Bon Appetit fit the bill.

I adapted the recipe slightly to accommodate my love of garlic and hot red pepper and to add some extra veggies in the form of a half of a carnival squash and some extra tomatoes. I also used different herbs because it was what we had -- though I love sage, which Bon Appetit had suggested. Next time, I'd add even more garlic and just a touch more red pepper.

Does anyone else seek out recipes this way? Do you look for dishes that use what you already have in the fridge? I'd be curious to hear how you plan your meals.

Chicken and White Bean Soup with Herb Swirl
From Bon Appetit (with adaptions)

Ingredients:
8 tablespoons extra-virgin olive oil, divided
6 teaspoons mixed chopped herbs (basil, thyme and rosemary)
1/4 teaspoon salt
1 pound skinless boneless chicken breasts, cut into 1-inch pieces or leftover cooked chicken
1 medium onion, chopped
3 garlic cloves chopped
1 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces
1 large celery stalk, thinly sliced
1/4 t. red pepper flakes
1/2 carnival squash (or similar winter squash) cut into 1/4-inch pieces
1 cup chopped tomatoes in juices
4 cups low-salt chicken broth, plus1 cup water
2 15-ounce cans cannellini beans, drained or 2 1/3 c. cooked white beans
1/2 cup fresh Italian parsley leaves
1 bay leaf

1. 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.
2. Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. (If using cooked chicken, skip this step.)
3. Add 2 tablespoons oil to pot. Add onion, carrots and celery; sauté for 5 minutes. Add garlic and red pepper flaks and sauté until beginning to brown, about 10 minutes.
4. Mix in last six ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper.
5. Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.