Place drained and rinsed beans into a medium-sized saucepan and add 1½ cups of chicken broth. Reserve remainder of chicken broth for later. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer 8–10 minutes or until thickened.

Add Parmesan, pesto and sundried tomatoes and stir to combine. Add as much of the remaining chicken broth as is needed to thin soup to desired consistency.

Season to taste with salt and pepper and allow soup to heat to a simmer, but do not allow it to come to a boil. Serve and enjoy.