Italian Soups Recipes - Duck and Bean Soup (Anatra e Zuppa di Fagioli) Recipe

Ingredients

• 30 ml/2 tbsp oil

• 2 duck legs

• 100 g/4 oz/2/3 cup dried haricot (navy) beans, soaked overnight, then boiled rapidly for 10 minutes and drained

• 1 onion, sliced

• 2 carrots, sliced

• 1 celery stick, chopped

• 1 garlic clove, crushed

• 15 ml/1 tbsp fresh coriander (cilantro), chopped

• Salt and freshly ground black pepper

• 1.2litres/2 pts/5 cups water

• 300 ml/1 1/4 cups red wine

• Black Olive Bread, to serve

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Method:

1. Heat the oil and fry (sauté) the duck legs for 5 minutes until browned all over.

2. Put the duck with the remaining ingredients in a large casserole dish (Dutch oven).

3. Cover with a lid and place in a preheated oven to cook gently for 2 hours at 180°C/350°F/ gas mark 4.

4. Remove the skin and bones from the duck legs. Chop the meat and return to the soup. Serve with Black Olive Bread.