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Venistrone Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Venison stew meat - (to 3) - trimmed, and Cut into 1" cubes and seasoned with salt

  2. And pepper

  3. 2 tablespoons 30ml Vegetable oil

  4. 1 Yellow onion - coarsely chopped

  5. 6 Garlic cloves - minced

  6. 2 Beef broth

  7. 1/2 cup 118ml Dry red wine

  8. 2 cups 125g / 4.4oz Diced tomatoes - fresh or canned

  9. 2 Bay leaves

  10. 1/2 teaspoon 2 1/2ml Oregano leaves

  11. 1/2 teaspoon 2 1/2ml Dried basil

  12. 1 cup 110g / 3.9oz Diced carrots

  13. 1 cup 110g / 3.9oz Diced celery

  14. 1 1/2 cups 240g / 8 1/2oz Canned kidney beans

  15. 1 cup 160g / 5.6oz Canned garbanzo beans

  16. 1 1/2 cups 355ml Elbow macaroni

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large stockpot and add venison, cooking until evenly browned. Add onion and garlic and cook for a few minutes more. Add next 5 ingredients, bring to a boil, then reduce heat to low. Cover and simmer until meat begins to break apart easily.

  2. Add carrots, celery and beans. Cook 10 minutes. Add pasta and cook until al dente, about 10 minutes. Serve in bowls and top with Parmesan cheese.

  3. This recipe yields 6 to 8 servings.

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