660ml Aurora Strained Crushed Tomatoes
398ml Aurora Diced Tomatoes
Extra Virgin Olive Oil
500g Aurora Le Tagliatelle Egg Pasta
350g Aurora Romano Beans
350g Aurora Red Kidney Beans
350g Aurora Black Beans
2 Monastery Signature Fennel Sausage, cut in 1” chunks
500ml Beef Broth
2 Garlic Cloves, minced
½ onion, chopped
½ carrot, chopped
Aurora Sea Salt
Heat a large pot with olive oil and sauté the onions, garlic and carrots until softened and golden brown.
Add the sausage chunks, heat until cooked then add the Aurora Strained Crushed Tomatoes and Diced Tomatoes. Season with a pinch of salt and pepper.
Stain the beans from its liquid and add to the pot with the beef broth. Bring to a simmer for 30 minutes.
In a different pot, bring salted water to a boil and boil the Aurora Le Tagliatelle Egg Pasta.
Meanwhile, take 3 ladles full of the soup and blend in a food processor or blender until smooth and add back into the soup to thicken.Add the cooked tagliatelle to the soup, mix for another 2 minutes and serve.
Courtesy of Monastery Bakery