White Bean and Tomatillo Soup
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yields 4-6 Servings
- 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
- 1 onion, diced
- 2 – 3 garlic cloves, diced
- 1 1/2 lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
- 1 jalapeno, seeds removed and diced
- 4 cups (32 oz) vegetable broth
- 2 cups water
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- mineral salt to taste
- pinch or two red pepper flakes
- 2 tbsps of olive oil
- 1/4 cup cilantro, chopped
- avocado, diced, to serve
- lime wedges, to serve
- corn or flour tortillas, to serve
If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.
Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalapeno, and dice. Dice your onion and garlic.
In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.
Serve with diced avocado, cilantro, lime wedges and tortillas.