Description

Use some leftover Bean Soup with Rosemary and Pancetta to make these grilled sausages. One pot of soup can go a long way and can help you make new meals from it.

Ingredients

• 4 Italian sausage links, 4 oz. each
• 1 T. olive oil
• 1/2 c. broccoli rabe pesto
• 2 c. cooked beans from the leftover Bean Soup with Rosemary and Pancetta and with 1 c. of the cooking liquid
• Pesto:
• 1 1/2 c. raw broccoli rabe, roughly chopped and packed
• 1 t. chili flakes
• 1/4 garlic clove
• 3/4 c. olive oil
• 1 T. grated Parmesan cheese
• salt, as desired

Steps

1. Put the broccoli rabe in a food processor; add chili flakes, garlic and olive oil; pulse until coarsely chopped. Stir in Parmesan cheese; season with salt, as desired.
2. To a small saucepan, add 2 T. pesto to 2 c. leftover beans, plus 1 c. cooking liquid; simmer over low heat.
3. Grill the Italian sausages for about 12-15 minutes, or until sausages reach 150 degrees using a meat thermometer.