White Bean Chicken Pesto Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 6 cups chicken stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (16 ounce) cans cannellini beans, drained and rinsed
• 3 cups shredded cooked chicken
• 1/4 cup pesto sauce, divided
• 2 tablespoons white wine vinegar
• olive oil

1. In large pot, heat oil over medium heat. Add onion and saute 6 minutes. Add garlic, celery, carrot, oregano and cayenne; saute 2 minutes.
2. Stir in stock, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes.
3. Add beans, chicken, 2 tablespoons pesto and vinegar; heat 5 minutes.
4. Ladle into bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

olive oil, onion, garlic, celery, carrot, oregano, cayenne pepper, chicken stock, salt, black pepper, cannellini beans, chicken, pesto sauce, white wine vinegar, olive oil

Taken from www.food.com/recipe/white-bean-chicken-pesto-soup-508881 (may not work)