White Bean and Tomatillo Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place tomatillos, poblano, and garlic head on the prepared baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven for 30 minutes. Cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Divide soup among bowls; garnish with jalapeño slices and cilantro.'}

📊 Nutrition Facts

Per serving (6 servings total)