Title: Cannellini with salsa verde
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 4 Servings
 
      2 ea Shallots, chopped
      2 tb Olive oil
      4 ea Garlic cloves, minced
      4 ts Flour
    1/4 c  White wine
    1/2 c  Stock
      2 tb Pine nuts, roast & chopped
    1/2 c  Parsley, chopped
    3/4 ts Pepper
    1/2 c  Cilantro
      2 c  Cannellini, cooked
 
  1. In a heavy saucepan, saut‚ the shallots in the olive oil over
  medium heat until they begin to color, 3-5 minutes. Add the garlic
  and saut‚ for 1 minute.
  
  2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
  pine nuts, parsley, salt and pepper. cook over medium heat until the
  sauce has thickened, about 5 minutes. If using cilantro, add it now.
  
  3. Process the sauce in a blender or food processor. The blender
  yields a smooth sauce; the food processor, a finely minced one.
  
  Can be prepared to this point several hours ahead.
  
  4. Return the sauce to the saucepan and add the beans. Cook just until
  beans are heated, 2-3 minutes. Or heat the beans separately and serve
  on top on the sauce. Serve warm.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus