1.2litres5 cups hot chicken of vegetable stock (fresh stock or water plus 2 stock cubes (bouillon for gluten free) is fine)
230g(1+½ cups) dried haricot/navy beans, soaked for at least 12 hours in cold water, then drained
6tbspfreshly shredded parmesanplus extra to serve - use Italian-style vegetarian hard cheese for a vegetarian version
Salt and pepper
Juice of half a lemon
Heat the butter and oil together in a large saucepan. Add in the onion and cook on low for 5 minutes until the onion starts to soften. Add in the garlic and cook for a further 2 minutes, then add in the stock and the haricot beans. Bring to the boil and then turn down the heat to a gentle simmer. Place a lid on and cook for 90 minutes-2 hours until the beans have softened.
Once the beans are cooked scoop out two tbsp (for garnish), then whizz up the contents of the pan with a stick blender.
Stir in the parmesan a pinch of salt and pepper and the lemon juice. Have a taste and add more seasoning if necessary.
Spoon out into 4 bowls then swirl ½ a tbsp. of pesto into each bowl. Sprinkle with parmesan and black pepper, then serve.