My friend Kayla is one my guinea pigs when it comes to trying out new recipes. Since we have very similar taste in soup, she usually gets half of what I prepare due to the large quantity that a single soup recipe typically makes. After last week’s Southern Italian Chicken Soup, we were trying to brainstorm what kind of soup I haven’t tackled yet…and still keep it healthy. We found this White Bean and Tarragon Soup from Serious Eats (February 5, 2009). It doesn’t look like there is much to it, but I will tell it is delicious and filling!
Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 30 min.
Ingredients for 4 servings:
3 14 oz. cans white beans, drained and rinsed
3 bay leaves
2 T. butter
1 T. olive oil
5 scallions, chopped
1 carrot, peeled and finely chopped
2 cloves garlic, finely chopped
4 cups vegetable broth
1/4 fresh tarragon, chopped and divided in half
Special Equipment and Other Items Needed:
Preparing White Bean and Tarragon Soup:
In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the scallions and stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.
Add the beans and stock and bring to a boil. 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. Remove the bay leaves. Blend with potato masher until you have reached your desired consistency. If you like your soup smoother, use an emmersion blender.
Taste for seasoning and adjust as needed. Serve with the remaining chopped tarragon, a drizzle of olive oil, and fresh black pepper, if desired.
Next time I might throw in some fresh kale or spinach. How can that possibly be bad, unless you don’t like leafy greens??!!!