White Tuscan Bean Soup
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Saveur's White Bean Soup with Duck Confit

Doesn't get much better and white beans and duck confit for a hearty soup.  A delightful recipe from Saveur Magazine.  
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Soup
Cuisine: International
Servings: 6 servings
Author: Saveur Magazine

Ingredients

  • 3 legs duck confit homemade or store-bought
  • 6 oz. slab bacon sliced into 1⁄4" matchsticks
  • 8 cloves garlic minced
  • 2 medium carrots halved lengthwise and sliced crosswise 1⁄2″ thick
  • 1 medium yellow onion thinly sliced
  • 1 small leek trimmed and sliced crosswise 1⁄2″ thick
  • 3 ⁄4 cup dry white wine
  • 10 cups chicken stock
  • 1 1 ⁄2 cups dried white beans such as cannellini, Great Northern, or navy, soaked overnight and drained
  • 2 tsp. whole black peppercorns
  • 1 tsp. dried juniper berries
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 2 bay leaves
  • Cheesecloth for herbs - 1 small head Savoy cabbage, cored and thinly sliced - 1 large russet potato, peeled and cut into 1⁄2" pieces  (Note:  We eliminated) - 1 large turnip, peeled and cut into 1⁄2" pieces - Kosher salt and freshly ground black pepper, to taste
  • Country bread for serving (optional)

Instructions

  • Heat duck legs in an 8-qt. saucepan over medium-high heat. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board; let cool, then shred meat, discarding skin and bones.
  • Add bacon to pan; cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl. Add garlic, carrots, onion, and leek; cook until golden, about 7 minutes.
  • Add wine; boil. Cook until reduced by half, 2–3 minutes. Add stock and beans; return to a boil. Place peppercorns, juniper, parsley, thyme, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, slightly covered, until beans are very tender, 1–1 1⁄2 hours.
  • Uncover and stir in cabbage, potato, turnip, salt, and pepper; cook until vegetables are tender, about 20 minutes. Stir in reserved duck and bacon; cook 5 minutes more. Discard herbs, and ladle soup into bowls; serve with bread, if you like.