White Bean and Tomatillo Soup Recipe

Name: White Bean and Tomatillo Soup Recipe
Total time: 1 hr 30 mins
Ingredients: 1 pound tomatillos, husked and quartered; 1 medium poblano pepper, chopped; 1 head garlic, top of bulbs trimmed off so tops of cloves are exposed; 2 tablespoons olive oil; 6 ounces chopped andouille sausage; 1 medium yellow onion, chopped; 2 stalks celery, chopped; 1 medium carrot, chopped; 1 tablespoon ground cumin; 1 tablespoon ancho chile powder; 2 (15.5 ounce) cans cannellini beans, rinsed and drained; 1 (32 ounce) container chicken broth; 1 medium jalapeno pepper, sliced, or to taste; 1 tablespoon chopped fresh cilantro, or to taste

This white bean and tomatillo soup is infused with warm spices like cumin and ancho chile powder, enhancing its rich flavor profile. Top each serving with crispy fried tortilla strips for added texture.

Total time1 hr 30 mins
Prep time15 mins
Cook time1 hr 15 mins
Yield6

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Servings

Instructions

Preheat your oven to 500 degrees F (260 degrees C). Cover a rimmed baking sheet with aluminum foil for easy cleanup.
Arrange the tomatillos, poblano pepper, and garlic head on the prepared baking sheet.
Roast in the preheated oven for 30 minutes until softened. Allow to cool slightly.
Heat olive oil in a Dutch oven over medium heat. Add the andouille sausage and cook, stirring occasionally, until lightly browned and crisp, about 5 to 7 minutes. Remove sausage and set aside on a plate.
Add the chopped onion, celery, and carrot to the Dutch oven; cook, stirring occasionally, for about 5 minutes. Stir in the cumin and chile powder; continue to cook and stir for another 5 to 7 minutes until fragrant. Add the cannellini beans; cook for an additional 3 to 5 minutes.
In the meantime, peel and discard the skins from the roasted tomatillos, poblano pepper, and garlic. Transfer them to a food processor; pulse until well combined into a smooth mixture.
Pour the tomatillo mixture into the Dutch oven; stir in the chicken broth and cooked sausage. Cover the Dutch oven, lower the heat to medium-low, and let simmer for 25 minutes, allowing the flavors to meld together.
Ladle the soup into individual bowls; garnish with fresh jalapeño slices and cilantro leaves for a burst of flavor.

Nutrition

Calories: 333 kcal
Fat Content: 16 g
Fiber Content: 9 g
Sodium Content: 1460 mg
Protein Content: 15 g
Cholesterol Content: 23 mg
Carbohydrate Content: 34 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g