Italian Venison or Beef Soup

The cold weather is on its way and that signals soup season. This recipe works best with venison, but you can substitute beef or lamb. Ingredients: 1 Lb ground venison (you can use beef or lamb) 1 Onion Chopped 1 14.5 Oz. can stewed tomatoes 2 8 Oz Cans of tomato sauce 3 Cups of water 1 TBS minced garlic 2 TBS dried basil 2 TBS dried oregano 1 tsp salt 1/2 tsp fresh ground pepper 1 15 Oz can pinto beans 1 15 Oz can green beans 1 carrot chopped 1 Zucchini chopped ½ (8 OZ) package ziti pasta 1 Lb ground venison (you can use beef or lamb) 1 Onion Chopped 1 14.5 Oz. can stewed tomatoes 2 8 Oz Cans of tomato sauce 3 Cups of water 1 TBS minced garlic 2 TBS dried basil 2 TBS dried oregano 1 tsp salt 1/2 tsp fresh ground pepper 1 15 Oz can pinto beans 1 15 Oz can green beans 1 carrot chopped 1 Zucchini chopped ½ (8 OZ) package ziti pasta Brown venison, onion, and garlic over medium heat Until meat is no longer pink. Add tomatoes, tomato sauce, Water and spices. Brimg to a boil, then simmer for About 30-monutes Stir in beans, carrots, and zucchini. Simmer for about 90-minutes Add pasta and cook until tender. Top individual servings With grated Parmesan or Romano and serve.