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White Bean and Tomatillo Soup




White Bean and Tomatillo Soup
source Allrecipes.com
categories soup
yield 6 servings
prep time 15 mins
total time 55 mins

INGREDIENTS
  • 2 (15.5 oz) cans cannellini beans, rinsed and drained
  • 1 lb tomatillos, husked and quartered
  • 1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
  • 1 Med poblano pepper, chopped
  • 2 Tbsp olive oil
  • 6 oz chopped andouille sausage
  • 1 Med yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 Med carrot, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp ancho chile powder
  • 1 (32 oz) container chicken broth
  • 1 Tbsp chopped fresh cilantro, or to taste (Optional)
  • 1 Med jalapeno pepper, sliced, or to taste (Optional)

    • INSTRUCTIONS
  • 1. Preheat the oven to 500 °F (260 degrees C). Line a rimmed baking sheet with foil.
  • 2. Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
  • 3. Roast in the oven for 30 minutes. Remove from the oven and let cool.
  • 4. Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
  • 5. Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
  • 6. Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
  • 7. Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
  • 8. Ladle into bowls and garnish with cilantro and jalapeno slices.

    • NOTES

    NUTRITION