Enjoy this recipe from All-Time-Favorite Recipes from Arizona Cooks.
Submitted by: Mary Garcia from Phoenix, AZ
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.