One Pot Bison Minestrone
Total Time: 00h 45m
Makes: 6 servings
This one pot bison minestrone is so good you will want to prepare a double batch for leftovers. This recipe saves you some time, using lean bison we don’t have to drain off any grease, frozen veggies mean less chopping, and cooking the pasta in the minestrone keeps it a one pot meal. Make sure to top it off with some fresh parmesan and maybe a dollop of your favorite pesto. Serve with crusty bread on the side. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 2 tablespoons of Chosen Foods avocado oil
- 1 pound of ground bison
- 1 cup of chopped onion
- 1 16 ounce bag of mixed frozen vegetables (I used carrots/peas/green beans/corn/lima beans)
- 1 can of dark red kidney beans (drained & rinsed)
- 1 can of can of great northern beans (drained & rinsed)
- 1 cup of small dried pasta (orzo/ditalini/macaroni/cavatappi are some smaller options, broken spaghetti would even work)
- 1 15 ounce can of tomato sauce (I used a basil/garlic/oregano but plain works too)
- 1 16 ounce jar of Organico Bello pizza sauce
- 32 ounces of chicken stock water as needed to thin out the broth
- 1.5 teaspoons or more to taste of Frontier Co-op garlic flakes
- 1.5 teaspoons or more to taste of Simply Organic Italian seasoning
- 1.5 teaspoons or more to taste of Frontier Co-op green harvest seasoning
- 1.5 teaspoons or more to taste of Frontier Co-op herb fest seasoning
- Frontier Co-op salt & pepper to taste
- *Optional
- 1-2 tablespoons of Sutter Buttes lemon balsamic vinegar (brightens up the dish
- Sutter Buttes lemon olive oil for drizzling
- 3 tablespoons of fresh chopped Italian parsley
- Grated or shaved parmesan cheese
- Your favorite pesto for topping
Directions
- Heat avocado oil in a large Dutch oven or large soup pot and sauté the chopped onion and bison together until barely cooked through.
- Add in your frozen vegetables and spices and stir to combine.
- Add in tomato sauce, fire roasted tomatoes, jar of pizza sauce and chicken stock and bring this up to a boil or a very fast simmer.
- Once the minestrone is boiling, assess how thick the broth is. If the broth seems super thick, add a cup of water/stock or two as we want the pasta to have room to cook and the soup will thicken as the pasta cooks and soaks up the liquid and releases starch. If you are using a larger pasta, then you may need even more liquid added. Drop in your pasta and stir and you will need to keep stirring occasionally to prevent it from sinking and sticking to the bottom of the pan. You want the soup bubbling enough that your pasta is going to cook within the time on the package and a smaller pasta works best. Depending on the pasta you use that time will vary.
- Once your pasta is to your desired tenderness stir in your beans, your lemon balsamic vinegar, & your fresh parsley.
- Spoon into bowls and top with fresh parmesan, a dollop of your favorite pesto and a drizzle of lemon olive oil.
- *If you have leftovers this minestrone will thicken due to the pasta. Simply scoop out the leftovers and add more chicken stock or water to desired consistency or you can eat as is like a thicker type stew.
