In a small mixing bowl, combine chopped parsley, torn basil leaves, capers, and chopped garlic. Add anchovy paste and red pepper flakes; drizzle in extra virgin olive oil and red wine vinegar. Mix well until blended.

In a medium mixing bowl, add drained cannellini beans, halved cherry tomatoes, quartered olives, and sliced red onion. Sprinkle with kosher salt and gently toss until mixed.

Drizzle the salsa verde over the salad mixture and gently fold together, being careful not to mash the beans.

Add parmesan shavings on top. Serve chilled or at room temperature. Enjoy!