INGREDIENTS
15 ozs
canned cannellini beans
15 ozs
canned tomatoes
2 media
carrots
1 lb
chicken breasts
5 cups
chicken stock
1 cup
dry white wine
1/4 cup
fresh parsley
1 tbsp
herbes de provence
2 tbsps
olive oil
8 servings
olive tapenade
1/2 tsp
pepper
1
red bell pepper
1/2
red onion
1 3/4 tsps
salt
1 medium
zucchini