In a large stock pot over medium heat, add the olive oil and the diced onions. Saute for 2-3 minutes until the onions begin to soften. Add the diced chicken to the onions, season with salt and pepper and saute for 3-4 minutes until the chicken is partially cooked through.
Cut off the rind of the parmesan cheese and set aside. Finely shred the cheese and set aside.
Add 1 cup of water, sea salt, bone broth, milk and the parmesan cheese rind to the pot. Bring to a simmer.
Once the liquid is at a low simmer, add the noodles and simmer, stirring occasionally, until pasta is al dente..
Remove the pot from the heat, remove and discard the parmesan cheese rind. Add the pesto sauce and beans and stir to combine. Serve each individual serving topped with 1 T freshly grated parmesan cheese.
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