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White Bean and Tarragon Soup

kept bytihleigh
recipe bySerious Eats

3 14-oz cans white beans, drained and rinsed
3 bay leaves
2 tablespoons butter
1 tablespoon olive oil
5 scallions, roughly chopped
1 medium-sized carrot, peeled and finely chopped
1 clove of garlic, finely chopped
4 cups chicken or vegetable stock
1/4 cup fresh tarragon, roughly chopped



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