Tomatillo and White Bean Soup

Prep Time: 15 min Cook Time: 30-70 min, depending on dry or canned beans

Ingredients

• 1 lb. dry northern beans or 3 cans (45 oz total) cannellini or navy beans, drained and rinsed
• 1 – 2 tablespoons olive oil
• 1 white onion, diced
• 2 – 3 garlic cloves, diced (optional)
• 1.5 lbs tomatillos (about 11–13), husks removed, washed and sliced (4-6 pieces each)
• 1 – 2 jalapeno, seeds removed and diced
• 6 cups vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• salt, to taste

• For serving (optional): cilantro, avocado, lime wedges, sliced radishes tortillas, bread

Instructions

Beans: 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 the next step and add the drained and rinsed canned beans as called for below.

Tomatillos: 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.

Saute + Simmer: In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno (we kept this aside and served it separately, raw), 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 20 minutes. Season to taste.

Serve with optional toppings.

Serves 4 generously or 6 small portions