salt, 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces, 1 tablespoon white-wine vinegar, 6 tablespoons pesto. In
a big saucepan, heat the oil over medium-high heat. Add carrot and simmer, stirring often, for approximately 2 minutes, or until
softened. Include the leek and cabbage; simmer, turning often, for 4 minutes or until softened. Add the garlic and simmer,
stirring frequently, for approximately one minute, or until fragrant. Turn the heat up to medium-high and boil the beans, stock, and salt. Turn the heat down to medium and add the
chicken. Cover and simmer for approximately 8 minutes, or until the cabbage is soft and an instant-read thermometer inserted into the
thickest part of the chicken reads 165°F. Take off the heat and mix in the vinegar. Spoon into six dishes; sprinkle one spoonful of pesto over each.