Wednesday Night Soup: White Bean and Tarragon

My husband has a theory that clementines carry disease. I don’t think he’s serious but if you pay attention, you will notice that just as those little orange spheres start arriving in grocery stores, so you will start hearing hacking and sniffling all around you. It’s cold and flu season–and that means it’s time for soup.

I met someone last weekend who said she had never made soup before. I reassured her that soup was forgiving and flexible. It can be stretched by adding water to feed a couple more people. It can be a good way of dealing with limp, forgotten vegetables in the fridge. At the core, though, soup is comfort: warmth on a cold night.

Here is one of my favourites. We served it at the book launch a few weeks ago and it was a hit. It’s simple and satisfying, and it’s an inexpensive source of good nutrients.

White Bean and Tarragon Soup

In a saucepan, melt 3 Tbsp butter and 2 Tbsp olive oil. Saute 1 onion, chopped, 1 carrot, chopped, 1 stalk celery, chopped, 3 cloves garlic, minced. Add 4 cups vegetable stock and 2 rinsed cans of white navy beans. Bring to a boil and then reduce heat and let simmer. Add ¼ cup fresh tarragon, black pepper and salt to taste.


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