Duck, Kale, and White Bean Soup
This is one of my favorite anytime soups. It can be served alone as a main course, but also works well as a starter. Everyone should at least have a taste. In this recipe, the cubed duck breasts are simmered until tender in a savory broth with chopped kale, colorful bell peppers, and white beans. To keep it simple, you can use beef broth, but I prefer to turn roasted duck carcasses, onion, carrots, and celery into a rich broth by simmering them in water for several hours.
Preparation Time: 20–25 minutes
Cooking Time: 2 hours
- 2 cups skinless duck breast fillets, cut into small cubes
- 2 tablespoons olive oil
- 6 cups beef or duck broth
- 1 tablespoon fresh rosemary, minced
- 2 bay leaves
- 3 garlic cloves, minced
- 1 cup yellow onion, diced
- 1 1/2 cups red and yellow bell pepper (or any color), chopped
- 1 1/2 cups cooked white beans
- 2 cups fresh kale, chopped
- Salt and pepper
- Shaved Parmesan cheese
- Season the duck with salt and pepper. Heat the olive oil in a stock pot over medium-high heat. Add the duck meat and brown evenly. Add the beef broth and next 4 ingredients. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 1 1/2 hours or until the duck is tender.
- Add the bell pepper and white beans; simmer for 5 minutes. Add the kale and simmer for 3 minutes. Season to taste with salt and pepper.
- Transfer the soup to a serving bowl and top with shaved Parmesan cheese.