Venison Italian Soup (Venistrone)
10 Servings
INGREDIENTS:
16 Ounces Ground Venison
1 Onion, Chopped
14.5 Ounces Stewed Tomatoes
16 Ounces Tomato Sauce
3 Cups Water
1 Tablespoon Garlic, Minced
2 Teaspoons Dried Basil
2 Teaspoons Dried Oregano
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
15 Ounces Pinto Beans, Canned
15 Ounces Green Beans, Canned
1 Carrot, Chopped
1 Zucchini, Chopped
4 Ounces Pasta
DIRECTIONS:
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.