Recipe of Chicken & Cabbage Soup with Pesto

Ingredients: 2 tablespoons extra-virgin olive oil, 1 cup thinly sliced carrot, 4 cups chopped green cabbage, 1 cup sliced leek, 1

tablespoon finely chopped garlic, 6 cups unsalted chicken broth, 1 (15-ounce) can no-salt-added butter beans, rinsed, 1 teaspoon

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