Still sticking with lighter dishes to lose a few pounds, so carbs are at a minimum. I love cooking with game meat. Venison especially is really lean and delicious. It wasn’t gamey and went perfectly in this soup. Plus, it comes together so quick that it makes a great weeknight dinner. It’s packed with flavor and delicious, healthy vegetables.
1 lb Italian Venison Sausage
2 Garlic Cloves; minced
1 cup Onion; chopped
½ cup Carrot; chopped
1 quart Beef Broth
14.5 oz Italian Diced Tomatoes
6 oz. Tomato Paste
14.5 oz Great Northern Beans; drained
2 Bay Leaves
1 Tablespoon Italian Herbs
1 teaspoon Dried Basil
1 teaspoon Garlic Powder
Salt and Pepper to taste
2 cups Spinach; packed
½ cup Parmesan Cheese
- Heat a large dutch oven over medium-high heat and brown venison sausage. Drain and add in the onion and carrots, sautéing until tender. Add in garlic and cook until fragrant; about 2 minutes.
- Pour in the broth, tomatoes, tomato paste and beans. Add the herbs and seasonings, then bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.
- Turn off the heat and remove the bay leaves. Stir in the spinach and cheese, then taste and season accordingly. Cover and let rest for 10 minutes or until the cheese is melted and the spinach is tender.
- Enjoy!
Ash's In The Kitchen 