Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Add the drained cannellini beans to a large mixing bowl, and add the tinned tomatoes, black olives, sun-dried tomatoes, pesto, and olive oil. Mix well, and season to taste.
Trasnfer the bean mixture to a baking dish, and top with the breadcrumbs and grated parmesan. Spray lightly with oil, and bake for around 1 hour, or until the breadcrumbs are crispy and golden brown, and the bean mixture is piping hot.
Serve topped with fresh basil.