Ingredients

1 tbsp rapeseed oil
2 large leeks
well washed, halved lengthways and finely sliced
700g carrots
chopped
1.4l hot reduced-salt vegetable bouillon
(we used Marigold)
4 garlic cloves
finely grated
2 x 400g cans cannellini beans
in water
⅔ small pack tarragon
leaves roughly chopped

Method
step 1
Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.

step 2
Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.