Ingredients
- 1 tablespoon olive oil
- 2 leeks, halved lengthways and washed and finely sliced (large leeks)
- 700 grams carrots, chopped
- 1.25 litres water (5 cups)
- 250 ml low-sodium vegetable stock
- 4 garlic cloves, minced
- 800 grams cannellini beans (2 cans/400 grams, undrained)
- 1 bunch tarragon leaves or 1/2 bunch thyme leaves, finely chopped
How to Make
-
Step 1: Heat oil in a large saucepan over medium heat and add the leek and carrots and cook, stirring occasionaly, for 5 to 7 minutes or until leeks start to soften.
-
Step 2: Add the water, stock, garlic, beans and liquid nd three-quarters of the tarragon and cover and bring to a simmer and then reduce heat to low and cook, covered, for 15 minutes or until the vegetable and tender.
-
Step 3: Stir in the remaining tarragon and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.