White Bean and Tomatillo Soup
Description
This hearty white bean soup recipe, loaded with cannellini beans, andouille sausage, and puréed roasted tomatillos, delivers warm spices and flavor.
Ingredients
•
1 pound tomatillos, husked and quartered
•
1 medium poblano pepper, chopped
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1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
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2 tablespoons olive oil
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6 ounces chopped andouille sausage
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1 medium yellow onion, chopped
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2 stalks celery, chopped
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1 medium carrot, chopped
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1 tablespoon ground cumin
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1 tablespoon ancho chile powder
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2 (15 1/2 ounce) cans cannellini beans, rinsed and drained
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1 (32 ounce) container chicken broth
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1 medium jalapeno pepper, sliced, or to taste
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1 tablespoon chopped fresh cilantro, or to taste
Directions
1
Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
2
Place tomatillos, poblano, and garlic head on the prepared baking sheet.
3
Roast in the preheated oven for 30 minutes. Cool.
4
Heat olive oil in a Dutch oven over medium heat. Add andouille sausage; cook, stirring occasionally, until slightly crisp for 5 to 7 minutes. Transfer sausage to a plate.
5
Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; cook and stir for 5 to 7 minutes. Stir in cannellini beans; cook 3 to 5 minutes.
6
Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.
7
Transfer liquified tomatillo mixture to the Dutch oven; stir in chicken broth and sausage. Cover the Dutch oven, reduce heat to medium-low, and simmer for 25 minutes.
8
Divide soup among bowls; garnish with jalapeño slices and cilantro.