White Bean and Tomatillo Soup

Loaded with cannellini beans and andouille sausage, this hearty soup made with pureed roasted tomatillos delivers warm spices and incredible flavor in every bite.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 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 foil.

Step 2

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

Step 3

Roast in the oven for 30 minutes. Remove from the oven and let cool.

Step 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.

Step 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.

Step 6

Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.

Step 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.

Step 8

Ladle into bowls and garnish with cilantro and jalapeno slices.