Tuscan Bean Soup Recipe

This Venison Cube Steak Tuscan Bean Soup recipe combines the rich, hearty flavors of tender venison with the earthy goodness of Tuscan style beans, creating a comfort food classic with a twist. Whether you’re looking for a unique venison recipe or a cozy meal to enjoy with family and friends, this dish is perfect for the colder months. Packed with protein and fiber, this soup is satisfying and nutritious, making it an ideal choice for a delicious and filling dinner.

Description

Looking to try a new twist on classic Tuscan bean soup? This Venison Cube Steak Tuscan Bean Soup recipe is the perfect way to incorporate venison into a traditional dish. Venison, known for its lean meat and rich flavor, is an excellent alternative to beef and makes the soup more savory and protein packed. When combined with beans, vegetables, and Italian herbs, this dish becomes an unforgettable, comforting meal that will warm you up from the inside out.

The process begins with searing venison cube steaks, allowing the meat to develop a rich, caramelized crust that adds depth to the soup. After simmering the venison in a flavorful broth with white beans, carrots, celery, and tomatoes, the soup becomes a deliciously hearty meal. Italian herbs like rosemary, thyme, and bay leaves lend an aromatic essence to the broth, while the beans provide a creamy texture and balance to the rich meat.

Venison is a healthier meat choice, being lower in fat and calories compared to beef, yet still offering a rich, satisfying flavor. Pairing venison with the natural sweetness of vegetables and the earthiness of beans ensures a wholesome, nutrient dense dish. Whether you’re a seasoned venison enthusiast or new to the game, this soup will become a staple in your kitchen.

This Tuscan bean soup recipe can be easily modified based on what you have on hand, making it a flexible and versatile dish. You can use different beans or adjust the vegetables, depending on your preferences. The result is always a comforting, hearty soup that’s packed with nutrients and full of flavor.

It’s also a great recipe for meal prep, as the flavors deepen and meld together even more after sitting for a day or two. If you’re looking for a flavorful and satisfying way to enjoy venison, this Tuscan Bean Soup recipe is a must try.

Ingredients:

1 lb venison cube steaks, cut into bite sized cubes
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
4 cloves garlic, minced
1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
4 cups beef or vegetable broth
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional for added depth of flavor)
Fresh parsley, chopped for garnish

Instructions:

Prepare the venison: Begin by heating olive oil in a large soup pot or Dutch oven over medium high heat. Add the venison cube steak pieces and sear them for about 3-4 minutes on each side, until they develop a golden brown crust. Remove the venison from the pot and set aside.
Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Simmer the soup: Add the diced tomatoes (with their juices), white beans, beef broth, rosemary, thyme, bay leaves, and balsamic vinegar (if using) to the pot. Stir well to combine.
Add venison: Return the seared venison to the pot and stir it into the soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to an hour, or until the venison is tender and the flavors have melded together. Stir occasionally.
Adjust seasoning: Taste the soup and adjust the seasoning with salt and pepper to your liking. Remove the bay leaves before serving.
Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.

Notes:

Venison Substitute: If you don’t have venison cube steaks, you can substitute with beef stew meat or pork. However, venison’s lean texture and unique flavor make this version special.
Beans: Feel free to use different types of beans, such as kidney beans or pinto beans, depending on your preference. The classic Tuscan white beans work wonderfully in this soup.
Broth Options: Beef broth imparts a deeper flavor, but vegetable broth works just as well for a lighter version. You can also add a splash of red wine to the broth for a richer taste.
Make Ahead: This soup actually tastes better the next day after the flavors have had time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Store it in an airtight container for up to 3 months. Reheat thoroughly before serving.