Venison Italian Soup Chef John Recipes

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Venison Italian Soup

"This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a variation of a soup made with beef. I like venison because it is non-fat. Garnish with your favorite cheese."

Ingredients :

• 1 pound ground venison
• 1 onion, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 2 (8 ounce) cans tomato sauce
• 3 cups water
• 1 tablespoon minced garlic
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can green beans
• 1 carrot, chopped
• 1 zucchini, chopped
• 1/2 (16 ounce) package fusilli (spiral) pasta

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H50M

• Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
• Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
• Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.

Notes :

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