Hi everyone! I’m Shelia, and here at Reciqa, I’m your cook, taste-tester, and storyteller. My love for cooking really kicked off in our family kitchen, the kind of place where cozy smells just seemed to fill the air, and simple ingredients turned into pure magic right on the table. This White Bean and Tomatillo Soup is exactly that kind of dish – pure comfort in a bowl. It’s got these wonderful warm spices like cumin and ancho chile powder that just make it sing. And if you’re feeling fancy, a sprinkle of crispy tortilla strips on top is just divine. Let’s get cooking and share something truly delicious together!
Why You’ll Love This White Bean and Tomatillo Soup
This White Bean and Tomatillo Soup is one of those recipes that just hits all the right notes. It’s incredibly easy to whip up, bursting with amazing flavors, and so wonderfully comforting.
- Quick and Easy Preparation: Seriously, this soup is so manageable, perfect for a weeknight when you want something delicious without a fuss.
- Packed with Flavor: We’re talking a flavor party in here! The roasted tomatillos and that kick from the cumin and ancho chile powder are just divine.
- Comforting and Hearty: With creamy cannellini beans and a rich broth, this soup is super satisfying and feels like a warm hug in a bowl.
Gather Your White Bean and Tomatillo Soup Ingredients
Alright, let’s get everything ready for our White Bean and Tomatillo Soup! You’ll want about a pound of tomatillos, and make sure you get them husked and rinsed really well. For that amazing roasted garlic flavor, grab a whole head of garlic and just trim off the very top bit, so the tops of those little cloves peek out – that makes them easier to roast. We’ll also need one medium poblano pepper; just give it a quick rinse.
For building the base, we’ll use two tablespoons of good olive oil. Then, about six ounces of andouille sausage, chopped up nicely. You’ll need one medium yellow onion, chopped, two celery stalks, also chopped, and one medium carrot, chopped up small. For the spices, get ready for some warmth with one tablespoon of ground cumin and another tablespoon of ancho chile powder.
We’re using two cans of cannellini beans, so make sure they’re rinsed and drained. And for the liquid, a 32-ounce container of chicken broth. If you like things a little spicy, have a medium jalapeño pepper sliced, and for a fresh finish, some chopped fresh cilantro. Easy peasy!
Crafting Your Delicious White Bean and Tomatillo Soup: Step-by-Step
Okay, let’s get this amazing White Bean and Tomatillo Soup going! It all starts with building a super flavorful base, and we do that with a little oven magic.
Roasting the Flavor Base
First things first, let’s get that oven preheated to a blazing 500 degrees F. Line a baking sheet with foil – trust me, it makes cleanup a breeze! Now, carefully place your tomatillos, that head of garlic with the trimmed top, and the poblano pepper right onto the sheet. Pop it into the hot oven for about 30 minutes. You want everything to get nice and tender and a little bit blistered. Once they’re done, just let them cool down enough so you can handle them.
Building the Soup’s Foundation
While those veggies are getting roasty-toasty, grab a big Dutch oven or a heavy-bottomed pot and heat up your olive oil over medium heat. Toss in that chopped andouille sausage and let it cook for about 5 to 7 minutes, stirring it around until it gets a little crispy. Then, scoop the sausage out onto a plate, leaving all that yummy goodness in the pot. Now, add your chopped onion, celery, and carrot right into that same pot. Sauté them for about 5 minutes until they start to soften up. Next, stir in your cumin and ancho chile powder. Let those spices toast for another 5 to 7 minutes – this is where the magic really starts to happen, releasing all those incredible aromas! Finally, toss in your rinsed and drained cannellini beans and stir them around for another 3 to 5 minutes. They’ll soak up all those flavors.
Combining and Simmering to Perfection
Now for the fun part! Once your roasted tomatillos, garlic, and poblano are cool enough to touch, just gently peel off the skins from the tomatillos and the poblano pepper. Squeeze the roasted garlic cloves right out of their skins. Toss all of these roasted beauties into a food processor and give them a whirl until they’re nicely combined. Pour this glorious mixture into your Dutch oven with the beans and veggies. Add in the chicken broth and that delicious cooked sausage you set aside earlier. Give it all a good stir, pop the lid on, turn the heat down to medium-low, and let it all simmer away for a good 25 minutes. This lets all those flavors meld together beautifully. Ladle it into bowls, and if you like, add some sliced jalapeño and fresh cilantro for an extra pop!
Tips for the Best White Bean and Tomatillo Soup
To make sure your White Bean and Tomatillo Soup is absolutely perfect, a few little tricks really help. Don’t skip roasting those tomatillos, garlic, and poblano peppers – that step is key for developing such a deep, rich flavor base. When you’re handling the spices, give them a minute or two to toast in the pot; it really wakes them up! If you like it spicier, feel free to add more jalapeño, or even a pinch of cayenne. And for the perfect consistency, if your soup seems a bit too thick after simmering, just stir in a little extra chicken broth or water until it’s just how you like it. Happy simmering!
Exploring Variations for Your White Bean and Tomatillo Soup
This White Bean and Tomatillo Soup is fantastic as is, but it’s also super fun to play around with! If you’re feeling adventurous, try adding some corn kernels or a diced sweet potato along with the carrots and celery for extra sweetness and texture. Want more heat? A pinch of cayenne pepper or a dash of your favorite hot sauce can do wonders. For a vegetarian twist, just skip the sausage and use vegetable broth instead of chicken broth – it’s still incredibly flavorful!
Serving Your White Bean and Tomatillo Soup
This White Bean and Tomatillo Soup is wonderfully satisfying on its own, but a few little extras can make it even more special! I love topping mine with those crispy tortilla strips for a bit of crunch. Fresh cilantro is a must for me, and a few slices of jalapeño if you like that extra kick. It’s also delicious served with a side of warm cornbread or some crusty bread for dipping. Enjoy every spoonful!
Storing and Reheating Your White Bean and Tomatillo Soup
Got leftovers? Lucky you! Once your White Bean and Tomatillo Soup has cooled down completely, just pop it into an airtight container and pop it in the fridge. It’ll keep nicely for about 3-4 days. When you’re ready for more, you can gently reheat it on the stovetop over medium-low heat, stirring occasionally, or even pop a bowl in the microwave. If it seems a little thick, just stir in a splash of broth or water to get it back to your perfect consistency.
Frequently Asked Questions About White Bean and Tomatillo Soup
Q: Can I make this White Bean and Tomatillo Soup vegetarian?
Absolutely! Just omit the andouille sausage and swap the chicken broth for vegetable broth. The roasted vegetables and spices still pack a ton of flavor, making it a hearty vegetarian meal.
Q: It’s a little too spicy for me, what can I do?
No worries! If you prefer a milder soup, you can leave out the jalapeño pepper altogether. You can also remove the seeds and membranes from the poblano pepper before roasting, as that’s where most of the heat is. For more information on managing spice levels in cooking, you can check out Serious Eats’ guide.
Q: What if I don’t have cannellini beans?
Great question! You can easily substitute other white beans like Great Northern beans or even navy beans. They’ll give you a similar creamy texture that works wonderfully in this flavorful soup.
Q: How can I make the soup thicker or thinner?
If your White Bean and Tomatillo Soup is too thick for your liking, just stir in a little extra chicken broth or water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate. You can learn more about thickening soups from Food Network.
Estimated Nutritional Information for White Bean and Tomatillo Soup
Just a friendly heads-up, these numbers are estimates, but they give you a good idea of what you’re getting in each delicious bowl of this White Bean and Tomatillo Soup! Each serving is about 333 calories, with roughly 16g of fat (4g of that is saturated fat). You’ll also get a good amount of protein at 15g and a healthy dose of fiber at 9g, plus about 34g of carbohydrates. It’s a wonderfully filling and flavorful meal! For more details on nutritional estimates, you can refer to resources like the MyFitnessPal database.
Print
White Bean Tomatillo Soup: Cozy flavor
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Welcome to Reciqa! I’m Shelia, your cook, taste-tester, and storyteller. My passion for recipes began in a family kitchen filled with cozy aromas and simple ingredients that magically appeared on the table. This White Bean and Tomatillo Soup is one of those comforting dishes. It’s packed with warm spices like cumin and ancho chile powder for a flavorful experience. We’ll finish it with crispy tortilla strips, if you like. Let’s share something delicious together!
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)
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 the blended 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.
Notes
- For a vegetarian option, omit the sausage and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mexican-Inspired
