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Tomatillo Soup with White Beans & Greens

This soup will add some pep to your step! It’s bright, bold flavor combined with a hearty dose of plant-based protein creates a memorable meal that comes together in under an hour. One tester described it as the “best soup I’ve ever had.” I’ll let you be the judge!

INGREDIENTS

Makes 4 servings

1 ½ pounds fresh tomatillos
2 poblano or Anaheim peppers
1 medium to large jalapeño pepper
1 medium yellow onion, sliced
4 whole garlic cloves, peeled
4 cups low-sodium vegetable broth, plus more if needed
½ cup chopped fresh cilantro, plus leaves for garnish
1 ½ teaspoon ground cumin
1 ½ teaspoons dried oregano, preferably Mexican
Fine sea salt and freshly ground black pepper
2 (15-oz) cans cannellini beans, rinsed and drained (or 3 cups cooked beans)
2 cups baby spinach
1 large, ripe avocado
1 lime, cut into wedges

OPTIONAL: sliced radish and red pepper flakes for garnish

This soup will add some pep to your step! It’s bright, bold flavor combined with a hearty dose of plant-based protein creates a memorable meal that comes together in under an hour. One tester described it as the “best soup I’ve ever had.” I’ll let you be the judge!

INGREDIENTS

Makes 4 servings

1 ½ pounds fresh tomatillos
2 poblano or Anaheim peppers
1 medium to large jalapeño pepper
1 medium yellow onion, sliced
4 whole garlic cloves, peeled
4 cups low-sodium vegetable broth, plus more if needed
½ cup chopped fresh cilantro, plus leaves for garnish
1 ½ teaspoon ground cumin
1 ½ teaspoons dried oregano, preferably Mexican
Fine sea salt and freshly ground black pepper
2 (15-oz) cans cannellini beans, rinsed and drained (or 3 cups cooked beans)
2 cups baby spinach
1 large, ripe avocado
1 lime, cut into wedges

OPTIONAL: sliced radish and red pepper flakes for garnish

METHOD

Position an oven rack 6 to 8 inches below the broiler and preheat the broiler. Husk the tomatillos. Rinse the tomatillos and peppers, then pat dry. Place on a parchment lined baking sheet. Drizzle with oil and sprinkle with salt and toss to coat evenly. Drizzle the garlic cloves with a little oil and wrap in a small piece of parchment. Place on the baking sheet.

Broil until the tomatillos and chiles start to char, about 10 minutes (keep an eye on it to make sure it doesn’t char too quickly). Add the onions to the baking sheet and drizzle with a little oil. Turn the peppers and broil until charred and tender, 5 to 10 minutes longer (if some items cook more quickly you can remove them and set them aside). Set aside to cool.

Discard the stems and seeds from the peppers (leave the seeds in the jalapeno if you want a spicier soup), and unwrap the garlic cloves. Place the roasted tomatillos, chiles, onion, garlic, 1 cup of the broth, cilantro, cumin, and oregano in a food processor or blender and puree until mostly smooth; it will still have texture. (Alternatively, add to a saucepan and use an immersion blender.)

Pour the mixture into a medium saucepan and add the remaining broth. Taste and adjust the seasoning with salt and pepper. Add the beans. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, until the mixture cooks down a little, about 20 minutes. Add the spinach and stir until wilted. (If you like a thinner soup, add a little more broth and warm through.) Ladle into bowls. Top with avocado and cilantro leaves and serve with lime wedges on the side and optional radishes and crushed red pepper flakes.

Substitutions

Add another jalapeno for a spicier soup

Use chopped kale, chard, or other greens for the spinach; adjust the cooking times as needed to make sure the greens are tender

Can’t find fresh tomatillos? Use 1 1/2  (11-oz) cans whole tomatillos; do not roast the tomatillos, just drain and add them to the food processor with the roasted vegetables.