Tarragon-scented White Bean Soup

Ingredients

• dried navy beans

  picked over, rinsed, soaked overnight in ample water to cover
  1¼ cup
• boiling water
  5 cup
• safflower or 1 tbsp canola
  1 tbsp
• leeks sliced thinly (white and green parts or 1 cup onion

  coarsely chopped
  1 cup
• carrots

  halved lengthwise and cut into ½" slices
  2 large
• celery rib

  finely diced
  2 large
• bay leaves
  2 large
• salt

  or to taste
  2 tsp
• tarragon

  to taste
  1 unit