Dinner Tonight: White Bean and Tarragon Soup

Name: Dinner Tonight: White Bean and Tarragon Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 bay leaves; 2 Tbsps butter; 1 kilograms white beans, drained and rinsed; 1 medium carrot, peeled and finely chopped; 59 milliliters fresh tarragon, roughly chopped; 1 clove garlic, finely chopped; 1 Tbsp olive oil; 5 scallions, roughly chopped; 946 milliliters chicken or vegetable stock

Dinner Tonight: White Bean and Tarragon Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 454 calories, 23g of protein, and 10g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up bay leaves, tarragon, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam.

Ingredients you will need

Olive Oil

Butter

Soup

Equipment you will use

Pot

Add the scallions and stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.

Ingredients you will need

Green Onions

Carrot

Garlic

Stew

Add the beans and stock and bring to a boil.

Ingredients you will need

Beans

Stock

Add the bay leaves and half the tarragon leaves, turn down to a simmer, and cook for 15-20 minutes until the beans are falling apart. Blend with a stick blender, pass through a food mill, or mash to desired consistency with a potato masher or the bottom of a can.

Ingredients you will need

Tarragon