White Bean Chicken Pesto Soup - cooking recipe

Ingredients

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

Preparation

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