Grilled Sausages with Broccoli Rabe Pesto Made from Leftover Bean Soup with Rosemary and Pancetta
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
Directions
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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.
To a small saucepan, add 2 T. pesto to 2 c. leftover beans, plus 1 c. cooking liquid; simmer over low heat.
Grill the Italian sausages for about 12-15 minutes, or until sausages reach 150 degrees using a meat thermometer.
Place the cooked sausage on a platter; top with the beans and the remaining pesto.
Serve immediately.
4 servings.