European Peasant-Style Vegetable Soup

This is a model for a soup, instead of an imitation of something customary. The rundown of fixings is long, however you can use as few as three vegetables with great outcomes.

MAKES ABOUT 3 QUARTS (12 FIRST-COURSE SERVINGS OR 8 MAIN-COURSE SERVINGS)

Meats (pick one)

4 confit Pekin duck thighs, or 2 confit mallard duck thighs, meat pulled off the bone and coarsely cleaved
½ pound prosciutto end, cut into ½-inch dice
½ pound pancetta, cut into 1-inch strips

Fats (pick one)

3 tablespoons olive oil, rendered duck fat, or the fat rendered from the pancetta

Moderate Cooking Vegetables (pick at least one)

2 onions, cleaved
1 vast carrot, stripped, quartered longwise, and cut across
1 turnip, stripped and diced
2 mugs dried beans, splashed for 4 hours in chilly water and depleted

Fluids, Tomatoes, and Slow-Cooking Herbs (pick at least one)

Stock or water

Tomatoes, stripped, seeded, and cleaved

Bunch garni

Starches (pick one)

1 glass in length grain rice, for example, basmati or jasmine

1 to 2 mugs dried pasta, for example, macaroni, orecchiette, or ziti

Quick Cooking Vegetables (pick at least one)

Green beans, closes trimmed and cut into 1-inch areas
Peas, shelled, or whenever solidified, defrosted
New shell beans, for example, fava or lima
Kale, stems expelled and leaves destroyed
Swiss chard, stems cut into 3D shapes and leaves destroyed
Spinach, hacked or cut into chiffonade
Tawny, cleaved

Tasty Finishes (pick at least one)

Garlic, minced and afterward pounded with the level side of the blade
Finely hacked crisp herbs, for example, mint, tarragon, or parsley
Pesto or pistou
Herb spread


Pick one of the meats and cook it in your fat of decision with the moderate cooking vegetables
(but the beans, which, on the off chance that you are utilizing, are included alongside the fluid) for around 10 minutes, or until the point when the onions are delicate and sparkling. Add the fluid to cover and the dried beans (if utilizing), settle the bundle garni amidst the pot, and delicately stew mostly secured until the vegetables and beans are nearly done. Include any starch, cook until nearly done, and afterward include whatever green vegetables you like and stew until the point that they are finished.
At last, choose the finish. In the event that you are utilizing garlic or herbs, whisk them into the soup. On the off chance that you are utilizing pesto or pistou, whisk just 50% of it into the soup and pass the rest at the table. Also, on the off chance that you are utilizing herb margarine, top each presenting with a spot