Description

Don't eat leftovers day after day until you get tired of them. Use that lefto

Ingredients

• 1 c. cooked beans from leftover Bean Soup with Rosemary and Pancetta, at room temperature
• 1 T. bean soup
• 1 t. red wine vinegar
• 2 pieces crusty Italian bread, cut on bias and grilled (or toasted for crostini)
• 1 T. grated Parmesan cheese
• salt, to taste
• extra-virgin olive oil
• chives, as desired

Steps

1. Start with 1 cup of the leftover cooked beans from the soup, placed in a large glass bowl. Add 1 T. of leftover bean soup, red wine vinegar and salt, to taste.
2. Toast the Italian bread to make the crostini; heat until bread reaches desired level of crustiness.
3. Place the bean mixture on top of the bread; drizzle with olive oil. Garnish with chives and grated Parmesan cheese.