The other night we had a fantastic kidney bean and sausage soup. It was delicious, as usual, and there was enough left over for one and half people for dinner. So instead of relegating the left-overs for lunches, last night we fried some onions and garlic and added the soup to the pan to reduce it a little. We tossed freshly made pasta (fettucine) with the sauce, sprinkled it liberally with grated Parmagiana cheese and served it with a side of Brussels sprouts and San Giovese. What a dinner! We will definitely have that again!