Venison Minestrone
Savor the hearty, rustic flavors of Venison Minestrone, a comforting soup that blends tender venison, vibrant veggies, cannellini beans, and perfectly cooked pasta in a rich, herb-infused broth. This savory twist on the classic Italian minestrone is brought to life with bold additions like rosemary, oregano, and a medley of kale and zucchini for a nourishing, wholesome touch. Simmered to perfection, this one-pot wonder highlights the deep, earthy notes of venison, elevating it into a gourmet dish perfect for chilly evenings. Whether served with a sprinkle of Parmesan or fresh parsley on top, this recipe is a delicious marriage of hearty ingredients and impeccable flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Venison stew meat, cut into 1-inch cubes
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes, canned
- 6 cups Beef or venison stock
- 2 Bay leaves
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Dried oregano
- 1 medium Zucchini, diced
- 2 cups Kale or Swiss chard, stems removed and leaves chopped
- 15 ounces Cannellini beans, drained and rinsed
- 1 cup Pasta (small shapes like ditalini or elbow)
- 0.25 cup Parmesan cheese, grated (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the venison with kosher salt and black pepper. Add the venison to the pot and sear on all sides until browned, about 5-7 minutes. Remove the venison and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the crushed tomatoes, beef or venison stock, bay leaves, rosemary, and oregano. Return the venison to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, covered, for 45 minutes to an hour, until the venison is tender.
Add the diced zucchini, chopped kale or Swiss chard, and cannellini beans. Simmer for 15 minutes.
Meanwhile, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
Remove the bay leaves from the soup. Stir in the cooked pasta and let it warm through for 2-3 minutes.
Taste and season the soup with more salt and pepper if needed.
Ladle the minestrone into bowls and garnish with grated Parmesan cheese (if using) and fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.3 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1366 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
