White Bean and Tarragon Soup

I made brown bean and tarragon soup as the cannellini beans I was sure I had turned out to be pinto beans. However it's clear from the preamble to the recipe that this is a soup for using up whatever beans are to hand, and I doubt that there would be much difference in flavour although a white soup with green flecks of tarragon would look prettier.

The tarragon makes all the difference - the soup would be pretty bland with any milder herb, although basil in large quantities might make a suitable alternative. Also needs a squeeze of lemon in my view.