Combine celery, walnuts, olives, just 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and stir. Set aside.

Stir together cilantro, pesto, just 1 tbsp lemon juice, and 1 tbsp olive oil in small bowl.

Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add garlic and cook until fragrant and just starting to brown, 2 to 4 minutes. Add cannellini beans and a pinch of salt and pepper and cook, stirring occasionally, 2 to 3 minutes. Using back of fork, smash about ½ cup beans and stir to incorporate with remaining whole beans.

Stir ½ cup water into beans and bring to a simmer. Cook until beans are creamy, about 1 minute. Season to taste with salt and pepper. (TIP: Add more water, 1 tbsp at a time, to reach desired consistency.)

Divide creamy cannellini beans between bowls. Drizzle with herby pesto and top with celery-walnut salad. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.