Rinse and clean 1 leek white and light green parts and cut lenghthwise and then into 1" pieces.
Heat 1 tbsp olive oil in a small skillet over medium high heat and add the leek plus 2 cloves thinly sliced garlic and stir to combine. Cover with a lid and sauté until the vegetables are soft, about 4-5 minutes.
Add 1/4 cup chicken stock stir to combine, reduce heat to medium and cover with a lid. cook for about 10 minutes or until the leeks and garlic are soft.
Add a 15 oz can cannellini beans and season with kosher salt and freshly ground black pepper. Stir to combine. Gently simmer for 5-10 minutes until the flavors have blended.
Gently fold in 2-3 tbsp pesto and drizzle with 1 tbsp olive oil.
Serve with grated parmesan cheese and add a generous grinding of fresh black pepper.
