White Bean & Duck Gizzard Soup

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Ingredients (Serves 6):

Firstly soak the beans over night in cold water.  The next morning rinse off the water and cover again with fresh cold water until you are ready to use them. 
Of course this can be made without the duck gizzards!  and without them it will be a delicious bean soup, but with them, it's elevated to heavenly.

Ingredients

• 250g Dried Cannellini Beans 
• 3 cloves crushed garlic
• 2 tablespoons light grapeseed oil
• 1 Onion
• Rosamary, 1 tablespoon chopped finely
• Thyme, a few sprigs, left whole if you like
• 1 Red Pepper, Roasted, skinned and then diced
• 3 rashers of Smoked Bacon, diced
• 1 Tin of Chopped Tomatoes, or a carton of Passata
• 1 dessert spoon of Tomato Puree
• 1 teaspoon of sugar
• 1 litre of Chicken Stock
• Sea Salt and Freshly Ground Black Pepper
• 1 tsp Chilli Flakes
• Grated Parmesan to garnish at the end
• Make some Spelt Bread to go with this hearty soup

Once the beans have been soaked you'll now need to cook them before you start making your soup.  Rince in cold water and transfer to a large pot, covered in cold water (I often add one of the Knorr Chicken stock jellys to this) and bring to the boil, then simmer for up to 2 hours till the beans are soft.  Some people like to cook the beans in the soup, however I find it's best to cook them separately. There's nothing worse than under cooked beans.  

In a heavy based pot, cook off the diced bacon, the diced onion (if you want you can add diced celery or carrot here), add the cooked beans, the tomatoes, the puree the sugar, and all the ingredients.  Now cook for about half hour on a low heat.  Check the seasoning.

Open the tin of Gesiers (Gizzards) and put the lot into a hot oven, the fat will run off (you can keep this for your roasties).  Cut the Gizzards into strips or large chunks and throw into your soup. 

Serve in rustic bowls with parmesan on top with warm buttered spelt bread. Yum