2 tablespoons extra-virgin olive oil
2 carrots, thinly sliced
2 ribs celery, thinly sliced
1 large onion, finely chopped
1 large potato, cubed
Freshly cracked pepper
6 cups chicken stock
10 cherry tomatoes, halved
1 teaspoon dried Greek oregano
2 zucchinis, thinly sliced
1 can cannellini beans
1/2 teaspoon pesto, optional, for garnish
Freshly grated Parmesan
1 loaf crusty Italian bread, for serving
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