• 15 ounces canned or cooked cannellini or navy beans, bean liquid reserved
  • 2 cups good-quality chicken or vegetable stock
  • 3 tablespoons pesto
  • Sprinkle of Parmesan
  • Salt and pepper to taste


  1. In a large pot, combine the beans and stock. Season with salt and pepper to taste. Bring to a low simmer, and if you reserved any bean liquid from the cooking process or can, add a tablespoon or two to the mixture.
  2. Stir in the pesto until completely combined. Season again to taste and divide among bowls before garnishing with the parmesan.

See Also