Venison Bean Soup
By Hookemharry


What you need.

One pound venison Italian sausage (cut each link into six pieces)

Quarter cup olive oil

One cup chopped onions

One cup chopped celery

Half cup chopped carrots

Three cloves minced garlic

One 14 oz. can white beans – with juice

One 14 oz. can garbanzo beans – with juice

Two 14 oz. cans diced stewed tomatoes with juice

Four cups chicken broth

One teaspoon dried sweet basil

One teaspoon dried oregano

One tablespoon dried parsley flakes

One cup small shell pasta

One teaspoon black pepper

Salt to taste

 

What you do.

In a large pan or stock pot pour the olive oil and heat. Now add the onions celery and garlic. Saute for five minutes and then add the sausage and brown. Now add all the rest of the ingredients and bring to a boil and lower to a simmer and cook for forty-five minutes. Now add the shell pasta and cook for an additional ten to fifteen minutes. Turn heat off and serve with a tossed green salad and fresh baked bread.






test