White Bean and Tomatillo Soup

This hearty white bean soup recipe, loaded with cannellini beans, andouille sausage, and puréed roasted tomatillos, delivers warm spices and flavor.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 333 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.

Step 2

Place tomatillos, poblano, and garlic head on the prepared baking sheet.

Step 3

Roast in the preheated oven for 30 minutes. Cool.

Step 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.

Step 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.

Step 6

Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.

Step 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.

Step 8

Divide soup among bowls; garnish with jalapeño slices and cilantro.