White Bean Soup with Confit and Tomato

Preparation info
  • Makes 8 cups 2 l ) ;


    main-course servings or 6 to 8 first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This soup can be made with quick duck or goose confit or purchased confit. I use the meat from four leg and thigh pieces plus four wings of duck; the goose equivalent is two wings, two legs, and one piece of breast. Most important, the weight of the meat taken off the bone is 1¼ pounds (575 g), about 2½ cups.


  • 1 tablespoon fat reserved from confit or good olive oil
  • 1 medium onion, cut into ½-inch (1-cm) dice
  • 6 large


In a medium saucepan, cook the confit fat and onion over low heat for 3 minutes. Add all but 1 tablespoon of the garlic. Cook for 2 minutes, or until translucent but not browned. Stir in the beans, tomato purée, stock, and bay leaf. Bring to a boil. Lower the heat and simmer for 1 hour and 15 minute