Created by ImPat on October 12, 2018
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.