A chicken thigh recipe by Julie Van Rosendaal
Heat a drizzle of oil in a large pot set over medium heat. Cook the onion and chicken for about 5 minutes, until the onions are starting to brown and the chicken is opaque. Add the celery, carrots, and red pepper and cook for a few more minutes, until the vegetables begin to soften. Add the garlic and cumin and cook for another minute.
Add the beans, chicken broth and some salt and pepper and bring to a simmer. Turn the heat down to low, cover and let cook for about 30 minutes. Stir in the pesto and serve topped with Parmesan.