Foccaccia rolls
Team these rustic bread rolls with a selection of antipasti or your favourite Italian fare
Summer carrot, tarragon & white bean soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 large leekswell washed, halved lengthways and finely sliced
- 700g carrotschopped
- 1.4l hot reduced-salt vegetable bouillon(we used Marigold)
- 4 garlic clovesfinely grated
- 2 x 400g cans cannellini beansin water
- ⅔ small pack tarragonleaves roughly chopped
Nutrition: per serving
- kcal271low
- fat6glow
- saturates1g
- carbs38g
- sugars17g
- fibre13g
- protein11g
- salt0.7g
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.
