Provençal Vegetable Soup - Food Gardening Network

Ingredients

• 3 tablespoons light olive oil
• 1 boneless, skinless chicken breast, cubed (optional; see Notes)
• Kosher salt
• freshly ground black pepper
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 ounces cremini mushrooms
• 1 zucchini, chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons herbes de Provence
• 1 bay leaf
• 1/2 cup white wine
• 6 cups chicken broth
• 1 (15-ounce) can cannellini beans, undrained
• 8 baby red potatoes, quartered
• Prepared basil pesto, for serving (see Notes)