Venison Italian Soup

1. Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.

2. Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.

3. Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.

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Nutrient	Quantity
Total fats	2.1408 g
Protein	12.1997 g
Carbohydrates	62.4856 g
Energy	279.6036 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2615 g
Water	1545.5678 g
Aspartic acid	1.5905 g
Calcium, Ca	327.6013 mg
Lutein + zeaxanthin	5602.8979 g
Fiber, total dietary	16.6283 g
Fatty acids, total saturated 22:0	0.0059 g
Carotene, beta	12423.1877 g
Niacin	4.9588 mg
Vitamin A, RAE	1233.9051 g
Arginine	0.6391 g
Riboflavin	0.5888 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1337 g
Glutamic acid	2.7163 g
Sodium, Na	170.9437 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0102 g
Total lipid (fat)	2.1408 g
Manganese, Mn	1.7389 mg
Fructose	7.5824 g
Proline	0.3855 g
Fatty acids, total saturated 16:0	0.3402 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0588 g
Sucrose	6.8353 g
Choline, total	88.7402 mg
Sugars, total	33.6129 g
Serine	0.4624 g
Fatty acids, total saturated 10:0	0.0321 g
Fatty acids, total saturated 18:0	0.0657 g
Vitamin B-6	1.25 mg
Selenium, Se	4.6578 g
Ash	6.1377 g
Fatty acids, total saturated 18:1 undifferentiated	0.1643 g
Pantothenic acid	2.7215 mg
Phenylalanine	0.4185 g
Copper, Cu	0.6802 mg
Betaine	1.1274 mg
Thiamin	0.5534 mg
Methionine	0.1348 g
Iron, Fe	5.4139 mg
Carbohydrate, by difference	62.4856 g
Phosphorus, P	316.985 mg
Folate, total	181.915 g
Tocopherol, gamma	0.5666 mg
Lycopene	1.51 g
Alanine	0.55 g
Valine	0.4912 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.5471 g
Glycine	0.4035 g
Carotene, alpha	4765.0411 g
Glucose (dextrose)	8.3095 g
Fatty acids, total saturated 14:0	0.0088 g
Zinc, Zn	1.9355 mg
Isoleucine	0.4177 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.0119 g
Fatty acids, total polyunsaturated	0.8104 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.6533 g
Tocotrienol, alpha	0.0866 mg
Vitamin A, IU	24680.1637 IU
Folate, DFE	181.915 g
Tryptophan	0.1213 g
Vitamin C, total ascorbic acid	138.9313 mg
Phytosterols	29.118 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.0095 g
Fatty acids, total polyunsaturated 18:1 c	0.0353 g
Fatty acids, total saturated 20:0	0.002 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.1497 g
Tyrosine	0.2796 g
Vitamin K (phylloquinone)	139.4773 g
Fatty acids, total saturated	0.4851 g
Histidine	0.2394 g
Fatty acids, total monounsaturated	0.1816 g
Threonine	0.5586 g
Folate, food	181.915 g
Fatty acids, total polyunsaturated 17:0	0.0039 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Cryptoxanthin, beta	1.2402 g
Vitamin E (alpha-tocopherol)	3.1503 mg
Magnesium, Mg	155.95 mg
Lysine	0.6115 g
Potassium, K	2101.4067 mg
Cystine	0.2161 g
Fluoride, F	34.7351 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Carrot	1	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Tomato	1 can	62.069	13.7631	0.5397
Fusilli Pasta	0.5 package	0	0	0
Zucchini	1	33.32	6.0956	0.6272
Oregano	2 teaspoons	5.3	1.3784	0.0856
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	3 cups	0	0	0
Tomato Sauce	2 cans	0	0	0
Basil	2 teaspoons	0.4063	0.0468	0.0113
green bean	1 can	46.4768	10.4498	0.3298
venison	1 pound	0	0	0
pinto bean	1 can	0	0	0