A very merry post Christmas season, friends! I hope you had a wonderful holiday spent with friends and families. We were very fortunate to enjoy Christmas somewhere north of the British Virgin Islands on an Eastern Caribbean cruise. It was an amazing trip and much needed respite from the biting cold that seems to have settled on the home front.
As incredible as our trip was, it does feel good to be home. I missed cooking in our little kitchen and have really enjoyed my morning breakfast routine with the addition of some wicked delicious coffee from Puerto Rico.
With the cold comes an intense craving for soup of any kind. Today I’m sharing this easy Italian Venison Kale and White Bean Soup. It’s warm, rich, and so filling and satisfying. Of course, the venison can be subbed out with beef or turkey, but we are very blessed to be restocking our freezer this year with another deer so venison it is.
I tried something new with this soup, too. The herbs in this recipe spend a few minutes sautéing in olive oil to really bring out the flavors. This is a great trick to bring dried herbs back to life.
Hearty and rich, this soup is guaranteed to keep you warm when the temperature starts to dip. Try it out and tell me about it in the comments below!
Italian Venison Kale and White Bean Soup
Makes 6 Servings
- 2 Tbsp Olive Oil
- 1 Tbsp Dried Oregano
- 1/2 Tbsp Dried Rosemary
- 2 Carrots, chopped
- 2 Stalks of Celery, chopped
- 1 Medium Onion, chopped
- 1 lb Ground Venison or Beef
- 1 32 Oz Whole Tomatoes
- 8 Cups Chicken Stock
- 4 Cups Kale
- 1 Cup White Beans
- 1 Cup Parsley
- Parmesan, for serving
Preheat a large dutch oven or heavy pot over medium heat. Add the olive oil and allow it to heat up for a minute before adding the oregano and rosemary. Gently sauté the herbs for 2 minutes then add the celery, carrots, and onion. Season with salt and pepper. Cook the vegetables until soft and slightly translucent. Add the venison or beef. Use a wooden spoon to break up the meat and continue to cook all the way through. Add the tomatoes and break them up into small pieces with the wooden spoon. Add the chicken stock and allow to gently simmer for 20-25 minutes. Add the kale and white beans and continue to cook for 10 minutes. Finish with parsley and parmesan cheese. Serve and enjoy!