Tarragon, Bean And Smoky Mackerel Quick Soup

• Dash Olive Oil
• 4 Spring Onions chopped
• 1 Courgette chopped
• 2 Bay Leafs
• 1 Vegetable stock cube (or fresh stock if you have it)
• 1 Tin of Cannelini beans
• 4-6 Strips of tinned, smoked mackerel
• Black Pepper
• 3 sprigs Fresh or dried Tarragon
• Squeeze of lemon juice

1. Put the bay leafs, vegetable stock/cube and tarragon into a measuring jug and fill with 1/2 a litre of boiling water and leave to stew.
2. Put the chunk of olive oil and butter into a deep pan on a medium heat.
3. Add your chopped spring onions to the pan with the clove of garlic until the juices all start to marinade and fry.
4. Pop in the chopped courgettes or any other vegetables you want to put in.
5. Add in the tin of cannelini beans and grind over lots of black pepper!
6. Pour the 1/4 litre of stock mixture with the aromatics into the pan of veggies.
7. Bring to the boil for 5 minutes and then take down to a medium heat for 20 minutes.
8. Squeeze in the lemon juice and give it a stir.
9. Add in the cut up mackerel chunks and leave to stew for a minute to release the flavour.
10. Serve with lots of bread.

olive oil, onions, courgette, leafs, vegetable stock, cannelini beans, tinned, black pepper, tarragon, lemon juice

Taken from food52.com/recipes/16272-tarragon-bean-and-smoky-mackerel-quick-soup (may not work)