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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']

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.

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