Name: White Bean and Tomatillo Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cannellini beans, rinsed and drained - 2 (15.5 ounce) cans; Tomatillos, husked and quartered - 1 pound; Garlic, top of bulbs trimmed off so tops of cloves are exposed - 1 head; Poblano pepper, chopped - 1 medium; Olive oil - 2 tablespoons; Chopped andouille sausage - 6 ounces; Yellow onion, chopped - 1 medium; Celery, chopped - 2 stalks; Carrot, chopped - 1 medium; Ground cumin - 1 tablespoon; Ancho chile powder - 1 tablespoon; Chicken broth - 1 (32 ounce) container; Chopped fresh cilantro, or to taste (Optional) - 1 tablespoon; Jalapeno pepper, sliced, or to taste (Optional) - 1 medium

Ingredients for - White Bean and Tomatillo Soup

1. Cannellini beans, rinsed and drained 2 (15.5 ounce) cans

2. Tomatillos, husked and quartered 1 pound

3. Garlic, top of bulbs trimmed off so tops of cloves are exposed 1 head

4. Poblano pepper, chopped 1 medium

5. Olive oil 2 tablespoons

6. Chopped andouille sausage 6 ounces

7. Yellow onion, chopped 1 medium

8. Celery, chopped 2 stalks

9. Carrot, chopped 1 medium

10. Ground cumin 1 tablespoon

11. Ancho chile powder 1 tablespoon

12. Chicken broth 1 (32 ounce) container

13. Chopped fresh cilantro, or to taste (Optional) 1 tablespoon

14. Jalapeno pepper, sliced, or to taste (Optional) 1 medium

How to cook deliciously - White Bean and Tomatillo Soup

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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.

6 . Stage

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

7 . Stage

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.

8 . Stage

Ladle into bowls and garnish with cilantro and jalapeno slices.