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Pasta e Fagoli Venison Soup

After hours of cold in a deer stand or at the end of a long day in deer camp, a bowl of two of a rich, hearty soup can be just the ticket. This particular recipe is virtually a meal in and of itself, with vegetables, pasta, venison, and rich broth. Accompanied by some crusty bread and fruit, it makes a filling meal.

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped celery

1/2 cup grated carrots

2 tablespoons olive oil

1 (14-ounce) can chicken broth

1/2 to 3/4 pound ground venison, browned

2 (14-ounce) cans diced tomatoes

1 (8-ounce) can tomato sauce

1 (16-ounce) can red kidney beans

1 (16-ounce) can white kidney beans (cannellini)

1 cup cooked ziti

1 teaspoon black pepper

1 teaspoon parsley

1 teaspoon basil

1 1/2 teaspoons Italian seasoning

Salt to taste

Sauté onion, garlic, celery and carrots in olive oil until tender crisp. Add chicken broth and simmer. Brown ground venison. Add venison, diced tomatoes and tomato sauce. Drain and rinse red and white kidney beans; add to soup. Chop ziti with scissors; add to soup. Add seasonings. Simmer for 20-30 minutes.

TIPS: Top with freshly ground Parmesan cheese when served. The soup is every bit as good when warmed over.

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