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White Bean and Tomatillo Soup
White Bean and Tomatillo Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory and flavorful tomatillo soup with cannellini beans and spicy andouille sausage.
Ingredients:
  • 2 (15.5 ounce) cans cannellini beans, rinsed and drained
  • 1 pound tomatillos, husked and quartered
  • 1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
  • 1 medium poblano pepper, chopped
  • 6 ounces chopped andouille sausage
  • 2 stalks celery, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chile powder
  • 1 (32 ounce) container chicken broth
  • 1 tablespoon chopped fresh cilantro, or to taste
  • 1 medium jalapeno pepper, sliced, or to taste
Instructions:
  • Preheat your oven to a piping hot 500 degrees F (260 degrees C) and then prepare a lined rimmed baking sheet with foil.
  • Spread the tomatillos, garlic head, and poblano pepper evenly on the baking sheet.
  • After roasting in the oven for 30 minutes, allow it to cool down to enhance its flavors.
  • In a Dutch oven over medium heat, heat oil until shimmering. Cook andouille sausage until slightly crispy, about 5 to 7 minutes. Transfer sausage to a plate.
  • Sauté onion, celery, and carrot in the Dutch oven for 5 minutes until fragrant. Mix in cumin and chile powder; continue cooking for 5 to 7 minutes. Fold in cannellini beans and simmer for 3 to 5 minutes.
  • Peel off and discard skins from tomatillos, garlic, and poblano pepper. Add to a food processor and blend until smooth.
  • Pour the smooth tomatillo mixture into the Dutch oven, along with chicken broth and cooked sausage. Cover the pot, lower the heat to medium-low, and let it simmer for 25 minutes.
  • Serve the delicious soup in bowls and top each with fresh cilantro and jalapeno slices for a flavorful finish.

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