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Venistrone Soup


  • 2 1/2-3 pounds venison stew meat trimmed and cut into 1inch cubes and seasoned with salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion coarsely chopped
  • 6 garlic cloves minced
  • 2 quarts beef broth
  • 1/2 cup dry red wine
  • 2 cups diced tomatoes fresh or canned
  • 2 bay leaves
  • 1/2 teaspoon each oregano leaves and dried basil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 1/2 cups canned kidney beans
  • 1 cup canned garbanzo beans
  • 1 1/2 cup elbow macaroni
  • salt and pepper
  • grated Parmesan cheese


  • 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. 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.