One Pot Pasta e Fagioli - MI Coop Kitchen

Ingredients

• 1 teaspoon grapeseed oil
• 1 medium yellow onion, diced
• 4 cloves black garlic
• 1 cup fennel chopped w/ frawns
• 1/4-1/2 teaspoon pink Himalayan salt
• 1/4-1/2 teaspoon freshly ground black pepper
• 1 teaspoon Calabrian chili flakes
• 1 sprig rosemary leaf
• 1 handful chopped fresh oregano
• 1 pound ground venison
• 2 zucchini, peeled and chopped
• 1 cup morel mushrooms
• 2 cups chopped kale
• 1 can Italian stewed tomatoes
• 2 cups organic chicken bone broth
• 2 cups low sodium V-8
• 1 box (8 ounces) quinoa elbow pasta
• 1 can cannelini beans
• 1 can dark red kidney beans
• 1/2 cup pepadew peppers & splash of pickling liquid from jar