Cannellini bean sauce

I made this the other night to dress up some grilled salmon. Basically, I'm taking a fagiole sauce and turning into a puree -- it was a huge hit and so easy to make.

1 can of cannellini beans, drained and rinsed
4 cloves of garlic, chopped
3 tbs. extra virgin olive oil
1/3 cup dry white wine
1/3 cup low-sodium chicken broth
1/2 tsp. fresh cracked black pepper
splash of balsamic vinegar (optional)
* I don't add any salt because the beans are already salty enough, but if you're a salt-a-holic, add a pinch when you're sauteing the garlic.

Saute the garlic in the olive oil until it's translucent, but not yet browned at all. Then add the white wine and boil on high for 2 minutes to eliminate the alcohol. Add the beans, pepper and vinegar, and half of the chicken stock. Simmer gently for about 10 minutes.

Using either a blender or immersion blender, puree this mixture and return to very low heat -- add just enough of the rest of the broth to keep it liquid enough to pour on, under or beside the fish or meat you are serving.

If you use less broth and let this mixture cool and set, it would also be a fabulous dip to go with veggies, pita bread, or anything else you like for dipping.