Set a large pot or dutch oven over medium-low heat on the stove top and add the olive oil. When the oil is hot, add the garlic and cook for 30 seconds.

Stir in the cannellini beans and water. Increase to medium heat and cook for 5 minutes, stirring frequently until thickened slightly.

Add the vegan chicken broth, celery, roasted red peppers, and black olives. Simmer for 10 minutes, until celery is lightly tender and soup is heated through.

Stir in the pesto and Parmesan cheese. Adjust seasoning to taste with black pepper, then ladle soup into bowls and serve hot.