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White Bean Soup With Duck Confit

Nutrition per serving    (USDA % daily values)
CAL
240
FAT
25%
CHOL
0%
SOD
6%

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Ingredients for 6 servings

1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed

4 Confit Duck Legs at room temperature

3 tablespoons extra-virgin olive oil

2 medium onions, finely chopped

2 large carrots, finely chopped

2 celery ribs, finely chopped

4 large garlic cloves, finely chopped

2 Turkish bay leaves or 1 California

2 large thyme sprigs

2 whole cloves

5 cups reduced-sodium chicken broth

8 cups water

1 (15-ounce) can diced tomatoes, drained

1/3 cup Armagnac or Cognac

1/2 cup chopped flat-leaf parsley

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