WHITE BEAN AND TOMATILLO SOUP

White Bean and Tomatillo Soup image

The hearty soup is filled with warm spices such as cumin and ancho chile powder adding lots of flavor to this soup. Sprinkle fried tortilla strips over each serving, if desired.

Provided by CookingWithShelia

Time 55m

Yield 6

Number Of Ingredients 14

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
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
1 (32 ounce) container chicken broth
1 tablespoon chopped fresh cilantro, or to taste
1 medium jalapeno pepper, sliced, or to taste

Steps:

Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
Roast in the oven for 30 minutes. Remove from the oven and let cool.
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.
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.
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 cilantro and jalapeno slices.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 33.5 g, Cholesterol 22.8 mg, Fat 15.6 g, Fiber 8.6 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 1459.5 mg