RCI-VG.004.1404.001
Tarragon-scented White Bean Soup
Tarragon-scented White Bean Soup from the Recidemia collection
Prep35 min
Cook75 min
Total110 min
Servings4
Difficultyintermediate
Ingredients
- dried navy beans1¼ cuppicked over, rinsed, soaked overnight in ample water to cover
- 5 cup
- safflower or 1 tbsp canola1 tbsp
- leeks sliced thinly (white and green parts or 1 cup onion1 cupcoarsely chopped
- carrots2 largehalved lengthwise and cut into ½" slices
- celery rib2 largefinely diced
- 2 large
- salt2 tspor to taste
- tarragon1 unitto taste
Method
1
Drain the soaked navy beans and rinse thoroughly under cold water. Set aside.
2
Heat the safflower or canola oil in a large heavy-bottomed pot over medium heat.
2 minutes
3
Add the leeks (or coarsely chopped onion) to the pot and sauté until softened and fragrant, about 5 minutes, stirring occasionally.
5 minutes
4
Stir in the diced carrots and celery, cooking for another 3 minutes to begin releasing their flavors.
3 minutes
5
Add the drained beans and the 5 cups of boiling water to the pot. Drop in the bay leaves and stir well.
2 minutes
6
Bring the mixture to a boil, then reduce heat to low and simmer gently, uncovered, for approximately 60–75 minutes until the beans are very tender and beginning to break down slightly.
70 minutes
7
Season the soup with 2 teaspoons of salt (or to taste) and stir in the fresh tarragon (or dried tarragon to taste, using approximately ½–1 teaspoon if dried).
1 minutes
8
Simmer for another 5 minutes to allow the tarragon flavor to infuse the broth.
5 minutes
9
Remove the bay leaves and taste the soup, adjusting salt and tarragon as needed. Ladle into bowls and serve warm.