Venison Italian Soup

Ingredients

• 15 ounce pinto beans canned
• 16 ounce tomato sauce canned
• 14.5 ounce canned tomatoes canned
• 1  carrots chopped
• 2 teaspoons basil dried
• 16 ounce fusilli pasta (spiral)
• 1 tablespoon garlic minced
• 15 ounce green beans canned
• 0.5 teaspoon ground pepper black
• 1 pound ground venison 
• 1  onion chopped
• 2 teaspoons oregano dried
• 1 teaspoon salt 
• 3 cups water 
• 1  zucchini chopped

Equipment

Directions

1. Brown venison, onion, and garlic over medium heat until meat is no longer pink.
2. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
3. Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
4. Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.