- 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
- 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.
- Stir in the pesto until completely combined. Season again to taste and divide among bowls before garnishing with the parmesan.