Tomatillo White Bean Soup with Fresh Salsa Verde A Bright, Comforting Bowl
The genius of this recipe lies in its dual flavor approach. The soup base builds gentle, savory depth through sautéed aromatics, herbs, and the natural tanginess of tomatillos.
Servings: 6
Ingredients
- For the Soup:
- Avocado oil for cooking approximately 3-4 tablespoons total
- 1 medium onion divide: 3/4 for soup, 1/4 for salsa
- 1 bay leaf
- 1 green bell pepper diced
- 10 garlic cloves peeled (divide: 5 minced for soup, 5 for salsa)
- 1 teaspoon dried oregano preferably Mexican oregano
- 1 teaspoon ground coriander
- 9 tomatillos husks removed and cut into wedges
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 10 sprigs fresh thyme
- Kosher salt to taste
- For the Salsa Verde:
- 2 jalapeños stems removed
- 1 serrano pepper or extra jalapeño stem removed
- 1/2 cup fresh cilantro
- 3 ice cubes
- 3 tablespoons water
- Generous pinch of kosher salt
- For Serving:
- Baked tostones optional
- Avocado slices
- Additional toppings as desired
Instructions
- Prepare the Ingredients:
- Dice 3/4 of the onion and set aside 1/4 for salsa
- Mince 5 garlic cloves and set aside 5 whole cloves for salsa
- Remove and discard papery husks from tomatillos
- Rinse tomatillos and cut into wedges
- Dice green bell pepper, removing seeds and membrane
- Remove stems from jalapeños and serrano pepper
- Build the Soup Base:
- Heat 1-2 tablespoons avocado oil in large Dutch oven over medium-low heat
- Add diced onion (3/4), bay leaf, and pinch of kosher salt
- Sauté until softened and lightly golden, about 5 minutes
- Add diced bell pepper and continue cooking for 2 minutes
- Stir in minced garlic (5 cloves) and cook until fragrant, about 2 minutes
- Add oregano and ground coriander
- Continue sautéing for 2 minutes, stirring constantly to toast spices
- Add Tomatillos and Beans:
- Add tomatillo wedges to pot
- Sauté until they turn brighter green and begin to soften, about 4 minutes
- Add drained and rinsed cannellini beans
- Add 3 cups vegetable broth
- Add fresh thyme sprigs
- Bring to gentle simmer
- Cover with lid and cook for 20 minutes
- Make the Salsa Verde (while soup simmers):
- Roughly chop reserved 1/4 onion
- Lightly crush 5 remaining garlic cloves with flat of knife
- Roughly chop jalapeños and serrano pepper
- Heat 3 tablespoons avocado oil in small saucepan over medium-low heat
- Add chopped onion, crushed garlic, and chopped peppers
- Cook for about 4 minutes until garlic and onion are tender and golden
- Remove from heat and allow to cool slightly
- Transfer cooked vegetables and oil to blender
- Add cilantro, generous pinch of salt, 3 ice cubes, and 3 tablespoons water
- Blend on high until thick and smooth
- Finish and Serve:
- After soup has simmered 20 minutes, remove thyme sprigs and bay leaf
- Taste soup and adjust salt as needed
- Ladle hot soup into serving bowls
- Top each bowl with generous spoonful of fresh salsa verde
- Add sliced avocado and other desired toppings
- Serve immediately with baked tostones or crusty bread
- Storage: Soup keeps refrigerated for up to 5 days or frozen for 3 months. Make salsa fresh when serving for best color and flavor, or store separately in airtight container for up to 3 days.
- Heat Adjustment: Remove pepper seeds for milder soup. Leave seeds in for medium heat. Add extra peppers for spicier version.