1Heat a drizzle of oil in a large pot set over medium heat. Cook the onion and chicken pieces 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.
2Add the beans, chicken broth, Tabasco and some salt and pepper and bring to a simmer. Turn the heat down to low, cover and let cook for about 45 minutes.
3Stir in the pesto and serve topped with Parmesan cheese. Serves 4-6, or 2-3 with leftovers.
4 It doubles easily if you want to make a bigger batch.