White Bean and Tomatillo Soup
Ingredients
- 1 pound tomatillos, husked
- 1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
- 1 medium poblano pepper
- 2 tablespoons olive oil
- 6 ounces chopped andouille sausage
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ancho chile powder
- 2 (15.5 ounce) cans cannellini beans, rinsed and drained
- 1 (32 ounce) container chicken broth
- 1 medium jalapeño pepper, sliced, or to taste (Optional)
- 1 tablespoon chopped fresh cilantro, or to taste (Optional)
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Instructions
- Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
- Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
- Roast in the preheated oven for 30 minutes. Remove from the oven and let cool.
- Heat olive oil in a Dutch oven over medium heat. Add andouille sausage and cook, stirring occasionally, until slightly crisp, 5 to 7 minutes. Remove sausage to a plate.
- Add onion, celery, and carrot to the Dutch oven; cook and stir 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.
- Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
- 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.
- Ladle into bowls and garnish with jalapeño slices and cilantro.
Source
Original recipe: View Original
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