2 (14 ounce) cans Great Northern or cannellini beans, rinsed and drained
1/3 cup pesto (I recommend using my homemade pesto
Stir together chicken stock, spinach, chicken, beans in a medium saucepan. Cook over high heat until the soup reaches a simmer. Then reduce heat to medium, stir in the pesto, and let the soup continue to simmer for 2 minutes.
Serve warm, topped with Parmesan cheese if desired.