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Submitted by: Mary Garcia from Phoenix, AZ
Originally shared on the web 03/13/2024

3 15-1/2 oz. cans cannellini beans, drained and rinsed
2-1/2 to 3 c. chicken broth, divided
1/4 c. shredded Parmesan cheese, divided
8 to 10 sun-dried tomatoes in water, drained and sliced
1/3 c. pesto sauce
salt and pepper to taste

In a large saucepan, combine beans and 1-1/2 cups broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer for 8 to 10 minutes, until thickened. Stir in 3 tablespoons cheese and remaining ingredients; add remaining broth to desired consistency. Heat through, but do not boil. Garnish with remaining cheese. Makes 6 servings.