Save 51% on your subscription
Plus, receive a copy of Good Food's Homemade Christmas
Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.
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.