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Ingredients

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.

Recipe from Good Food magazine, June 2016

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A star rating of 3.8 out of 5.16 ratings
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